TURKEY, VEGETABLE, & RICE SOUP

Tonight my fridge was full of vegetables & turkey one night away from spoiling, so I made a simple soup.  I didn’t take as many pictures as usual, because I didn’t plan on posting the recipe.  It came out pretty good, so I decided to share it.

INGREDIENTS

1-2 Tbsp	Olive oil
1	Large onion, diced
1	Large garlic clove, minced
1	Bell pepper, diced
3	Celery stalks, diced
3	Carrots, sliced
1	Zucchini, diced
½ cup	Dry (uncooked) brown rice
3	Turkey breast cutlets, cut in small pieces (uncooked)
5-6 cups	Water (or broth)
½	Lemon, juiced
1 tsp	Dried sage
½ tsp	Dried thyme
2-3	Bay leaves
to taste	Cayenne pepper
To taste	Salt (omit or reduce if using broth)

PREPARATION

1.  In a dutch oven or stock pot, sauté the onion, garlic & celery for 1-2 min, or until soft & translucent.

2.  Add the rest of the vegetables & mix to coat them well with oil.

3.  After about 2 minutes, add the dry brown rice & uncooked turkey breast.  Mix well & cook for about 2 minutes.

4.  Add the water, lemon sage, thyme, bay leaves, & cayenne pepper.   Bring to a boil, and then simmer about 40 minutes.  Add the salt last.  

 Enjoy!

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Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.

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