JOAN'S TURKEY SOUP

2 potatoes, diced or sliced
2 large carrots, diced
1 large parsnip, diced
1 onion, chopped
3 tomatoes, chopped
1/4 bunch celery, chopped
1 cup frozen peas, thawed
2 cloves garlic, smashed
2 bay leaves
water (or chicken or turkey broth)
1/2 cup rice (uncooked)*
3 to 4 cups chopped leftover turkey
salt and pepper (to taste)

Place vegetables, garlic, and bay leaves in large a pot and cover with water or chicken or turkey broth several inches over the top. Bring to a boil; cover and simmer until veggies are tender and soft.

Add rice and cooked chopped leftover turkey. Bring to a boil and reduce heat and gently simmer until rice is tender.

Season with salt and pepper. The parsnips add a very nice flavor.

*If you prefer noodles I suggest to cook them separately and then add to soup so they don't get to limp.

Servings: 12