I hope everyone had a wonderful Thanksgiving! Don’t forget to use your leftover turkey. One easy and delicious way is to make soup. Buy or make homemade broth or better yet, if you saved your turkey bones you can first slow cook those to make a rich turkey broth and then make this delicious and healthy homemade Turkey Rice Soup!
PLUS, don’t forget – you can still get 20% off all my books co-authored with Dr. David Brownstein, plus 20% off all of his other books and DVDs until 6 p.m. EST TONIGHT Sunday, November 29, 2015. Just enter BlackFriday (as written here) in the coupon code to receive your discount when you visit www.drbrownstein.com.
Turkey Rice Soup
Ingredients:
· 1/2 cup wild or basmati rice, cooked according to package
· 2 tsp olive oil
· 3 celery stalks, chopped small
· 1 onion, diced small
· 1 tsp dried sage
· 6 cups homemade turkey stock (or chicken stock if you didn’t save your turkey bones!)
· 2 cups finely chopped cabbage
· 2 cups cooked turkey, cut small
· 1/4 chopped parsley
· 1 Tbsp balsamic vinegar
Directions:
1. In a large soup pot over medium heat, put olive oil, celery, onions, and sage. Saute celery and onions until soft, approximately 4 or 5 minutes.
2. Add the stock and cabbage. Stir through and turn heat down to low.
3. Cover pot loosely and simmer for 25 to 30 minutes or until the cabbage is soft.
4. Add the turkey, cooked rice, and parsley, and simmer very slowly (without bubbles), uncovered, for about 15 to 20 minutes.
5. Remove from heat and stir in the balsamic vinegar, taste and adjust seasonings to taste.
Enjoy!
