Robust Turkey Vegetable Soup

1 tablespoon canola oil
1 medium onion, chopped
1 stalk celery, chopped
2 cups cooked turkey, chopped
4 cups turkey broth
1/2 cup green beans, cut in 1/2-inch pieces
1/2 cup carrots, peeled and cut in chunks
1/2 cup broccoli, cut in 1/2-inch pieces
1/2 cup lima beans
1/2 cup corn kernels
1/2 cup zucchini, sliced
3 medium tomatoes, peeled and quartered
1 cup cooked rice
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
2 tablespoons fresh parsley, chopped
to taste salt and black pepper

In a large soup kettle, heat oil and saute onions and celery. Saute until vegetables are soft.

Add turkey, stock, all vegetables, rice and herbs.

Simmer 10-12 minutes until vegetables are tender crisps. Stir in parsley and season with salt and pepper.

NOTE: Prepare the day before, cover and refrigerate for flavors to blend.

Servings: 6
From: Ontario Turkey Producers’ Marketing Board in Kitchener, Ontario
Source: The National Turkey Federation