NANCY'S TURKEY VEGETABLE SOUP (Legacy)
| Prep Time: 0 min | Serves: 12 |
| Cooking Time: 0 min | Yield: 12 servings |
Ingredients
- 2 cups Turkey, Roasted White Meat
- 2 cups Yukon Gold Potatoes
- 2 cups Hunt's Original Diced Tomatoes
- 1 cups Zucchini Raw
- 1 cups Yellow (summer) Squash, Raw
- 1 cups Long Grain And Wild Rice
- 1/2 cups brown rice
- 1 cups Frozen Corn
- 1 cups Frozen Green Peas
- 1 cups Fresh, Raw Mushrooms
Directions
DICE ALL MEAT AND FRESH VEGGIES. ADD TO LARGE POT AND JUST COVER WITH WATER. SEASON WITH SEASONING PACK FROM THE WILD RICE MIX AND ADD WHATEVER OTHER SEASONINGS TO YOUR TASTE. I USE GARLIC POWDER, SOME BASIL AND ROSEMARY. I ALSO USE THE LOW SALT VERSION OF DICED TOMATOES. THIS RECIPE FILLS MY 8 QUART CROCKPOT TO THE BRIM SO THE SERVING SIZES ARE VERY GENEROUS (ABOUT 2 CUPS). LET SIMMER UNTIL ALL VEGGIES ARE DONE. ENJOY. THIS RECIPE IS VIRTUALLY FAT AND SODIUM FREE AND IS VERY FILLING.