Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
igh heat. Cook and stir turkey in the hot skillet until
o 8 minutes.
Add soup and kielbasa. If necessary, thin
hickpea puree and butter to lentil soup. Season to taste with salt
In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
inutes, stirring once. Add the lentil soup and tomatoes with liquid.
Prepare soup as directed on can.
Drain and rinse pinto beans under running water.
Add pinto beans and cooked turkey to soup. Serve with your favorite crackers and green salad.
owl.
Mix in the turkey.
Shape by 1 tablespoon
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
rom stove and puree the soup, then back on the stove
thyme and oregano. Let the soup simmer on low heat for
This recipe can be altered to accommodate your family's tastes.
Just substitute your
favorite
vegetables for any of those in the recipe.
b>soup later. Discard other vegetables, bones, turkey skin, etc.
For the Soup
Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.
ill with cold water until turkey is just covered. Bring to
r water in a large soup pot. Lower the heat and
In a large soup pot, stew pot or dutch
In a stockpot over low heat, melt butter.
Saute onions, carrots and celery until tender, about 5 minutes.
Stir in tomatoes, turkey and parsley. Add stock and stuffing.
Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
Place hot noodles in a large deep bowl; cover with soup.
Brown turkey in soup pot, season with pepper and