chunky turkey soup, mediterranean style
This is a delicious hearty soup recipe that I got out of a 90's cookbook. It is a great way to use leftover turkey or chicken. This is one of my favorite soups.
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yield
8 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For chunky turkey soup, mediterranean style
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1 tablespoon olive oil
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1 small yellow onion, coarsely chopped
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1 medium green pepper, coarsely chopped
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2 cloves garlic, minced
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1 (14oz.) can tomatoes, petite diced, with juice
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½ cup long grain rice
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4 cups chicken stock
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2 cups water (or broth)
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4 carrots, peeled and sliced
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1 package (10 ounces) frozen green beans
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2 cups roasted turkey cut into 1-inch cubes (or chicken)
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½ chopped black olives
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1 tablespoon of fresh basil or 1 teaspoon dried basil
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¼ teaspoon black pepper
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½ teaspoon salt
How To Make chunky turkey soup, mediterranean style
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1In a large stockpot, heat the oil over moderate heat.
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2Add the onion, green pepper, and garlic and sauté, stirring occasionally for 5 minutes.
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3Stir in tomatoes, chicken broth, water, carrots, rice, and basil. Heat to boiling, then reduce heat; cover and simmer for 20 minutes.
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4Add the green beans, black olives, turkey and salt and pepper. Cook uncovered for about 5 minutes or so.
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5Serve with garlic sticks or crusty bread.
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