INGREDIENTS
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6 quarts stock
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6 cups raw vegetables (I used onions, sweet peppers, celery and carrots)
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olive oil
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4-1-1 seasoning
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4 cups cooked turkey, diced
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1 (15 ounce can) English peas, drained (I use LeSuer very young small sweet peas)
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16 ounces alphabet pasta, uncooked