Leftover Turkey Soup N Super "Cowboy" Soup :

Leftover Turkey Soup: (serves 4-6)

(you can add more vegetables than listed below - like diced squash, turnips, raw sweet potato, or parsnips– just add more stock too).

2 carrots, peeled and sliced
1 celery rib, chopped
1 onion – diced
1 clove garlic – minced
1 TBS. Olive Oil
2 14-ounce cans low-fat, low-salt chicken broth
About one pound of cooked leftover turkey meat
1 small box of packaged of wild rice mix – prepared/cooked
1 tsp. Italian Seasoning
Salt and pepper to taste
(Optional) Chopped fresh herbs to your liking: basil, thyme, parsley

Saute onion, celery, carrots, garlic (and any other vegetables) for about 8 minutes over medium high heat in a large stock pot. Add broth and bring to a boil. Simmer for 30 minutes on low heat covered. Last, add turkey, rice, Italian seasoning, salt and pepper and any fresh herbs – stir and serve!                                                                                                                                                                                                                                                                                                                                                   Super Easy “Cowboy” Soup: (this soup serves 4-6)

Dump some canned food in a pot – stir – and dinner is on! It tastes much better than you would suspect! Sort of like chili – but not so “beany” – tastes great with cornbread!  This soup is higher in sodium since it uses packaged prepared soups and vegetables.  Look for low-sodium varieties if needed.

1 lb. ground turkey – cooked and drained of fat
1 cup elbow macaroni or other small pasta cooked and drained
2 cans Condensced Campbell’s Minestrone Soup
1 can “mixed vegetables”
1 can original “Rotel” tomatoes
1 packet of taco seasoning
1-2 cans of kidney beans (depending on how beany you want it!)
2 cups of water

Mix all of the above together, bring to a boil, turn off heat and serve!!! Mmmm….and so easy!