Turkey, Vegetable and Rice Soup Recipe

Turkey, Vegetable and Rice Soup

1 Vidalia onion
1 red bell pepper, chopped into bite size chunks
1 yellow bell pepper, chopped into bite size chunks
4 whole carrots, chopped into bite size chunks
2 stalks of celery, chopped into bite size chunks
1 pound of turkey (or chicken)
3 quarts low-sodium chicken broth
1 cup wild rice or brown rice
2 cloves minced garlic
2 bay leaves
1/2 teaspoon lemon thyme
1 teaspoon all purpose seasoning (I get mine at Cost Plus World Market)
1/2 teaspoon sea salt
1/4 cup fresh parsley
3 cups fresh spinach, washed well and rough chopped

Sauté the onion, pepper, celery carrots and garlic together over medium heat in a large soup pot for about 10 minutes, stirring often. Add the spices and stir together. Add the turkey breast and chicken broth. Bring to a boil and add the rice.

Reduce heat to medium-low and cover. Cook for 30-45 minutes and check the rice for tenderness. You want the rice to be slightly firm, but not chewy or hard. Check the broth for salt and add a sprinkle more if needed. Add the fresh spinach and parsley and stir in. The spinach will cook almost immediately. Remove from heat and serve.

This soup freezes very well. It will stay good in the freezer for several months. It also make a great lunch or quick dinner, so it’s great to make a big batch in preparation for a busy week. It’s a good way to get more vegetables in your diet without having to always eat a salad.