Turkey & Vegetable Soup
Yields 4 servings
Additional Cost: $1.23
6 cups homemade turkey stock
2 cups leftover dark turkey meat
2 carrots, reserved from roasting the turkey
2 stalks celery, sliced thinly
8 ounces canned white beans
½ cup brown rice, cooked
¼ cup parsley leaves
Salt & pepper, to taste
1.) Pour turkey stock in a large pot and heat over high heat. Cook until reduced to 4 cups.
2.) Add turkey meat, carrots, celery, beans and brown rice to the reduce turkey stock.
3.) Continue cooking until soup contents are warmed.
4.) Taste and season with salt and pepper if necessary.
5.) Divide among bowls. ENJOY!