Turkey Tomato Soup
4 lbs tomatoes, seeded, chopped (about 8 large tomatoes)
3 medium green peppers, chopped
2 cans (14 1/2 oz. ea.) chicken broth
1 1/2 tsp beef bouillon granules
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp pepper
3 cups cooked turkey, cubed
3 cups cooked elbow macaroni
minced fresh basil, optional
*(I'd add chopped onions, maybe some diced carrots and either smoked paprika powder or chipotle peppers or powder but I like spicy)
In a large saucepan, combine everything but the turkey and pasta. Bring to a boil; reduce heat, cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired. Makes 12 servings (3 qts.)
*For a nice variation, you could use cooked rice instead of the pasta.
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