Thursday, March 12, 2009

"I like this more than anything you ever made."

"I love it, love it, love it."

"I want to have this for dinner everyday."

-Norah's comments on this soup.


Turkey and Vegetable Stew

Ingredients:

Approx. four cans/cups of chicken or turkey broth
One small onion, chopped
Three celery stalks, chopped
Three cloves minced garlic
Simmer this combination for 15 minutes.

One can of diced tomatoes and juice.
Three cups of vegetables, any combination of carrots, celery, mushrooms, broccoli or cauliflower.
(I used two cups of chopped carrots and one cup frozen, chopped broccoli.)
1 and 1/2 teaspoons Oregano, crushed as you add it
1/4 teaspoon black pepper

Add this to broth above and simmer it, covered, for 10 minutes.

Three cups large egg noodles

Add the noodles, cover, and simmer for another 10 minutes or until the noodles are almost done.

Two cups cooked turkey, chopped, light and dark meat combined.
(I used a small bag of thawed left over turkey I froze after Thanksgiving.)

Add turkey and heat the soup through.
Let it sit off the heat for a few minutes before serving it with crackers.


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