Turkey Soup
M, E, W, P, S, N, G

 

1 1/2 lbs. turkey, ground
4 ribs celery, sliced
1 T. olive oil
4 cups water
4 carrots, sliced
1/4 cup uncooked rice
1 small bay leaf
1/2 tsp. thyme
1/2 tsp. sweet basil
4 tsp. chili powder

1/4 tsp. onion powder
1/4 tsp. dill weed
4 drops red pepper sauce
2 medium potatoes, diced
1 tsp. salt (to taste)
1/4 tsp. pepper
3 1/2 cups tomatoes or tomato juice
1 can green beans
1 can black-eyed peas (or other beans)


Brown turkey and celery in 1 T. olive oil. Add water, carrots, rice, bay leaf, thyme, basil, chili powder, onion powder, dill, red pepper sauce, potatoes, salt, and pepper. Bring to boil and simmer until vegetables are tender. Add remaining ingredients and heat through. Remove bay leaf and serve hot.

Note: Chicken may be substituted for turkey.

 

   

*Adapted from The Food Allergy News Cookbook

 

401 E. Gold Coast Rd. #326
Office: (402) 592-2055         Papillion, NE 68046-4194          Fax: (402) 592-2419