If you have read any of my posts over the last couple of days, you might have seen the picture I posted of the food I dropped off the side of my front steps. So this is the recipe. Yep, this is the recipe that took the plunge off my front porch and landed in the mulch below. I had to scrap soup out of the bushes and drag french bread out of the dirt. (And no, I didn’t feed any of it to IT Guy.) Anyway....I was lucky to have enough soup back in the kitchen that I could take another picture and I sure hope any little critters that might be out and about enjoyed the soup as much as we did. Oh! and another thing! As I was setting everything out to take pictures, I got distracted and started making the soup without taking an ingredient picture. So my first picture in the recipe step-by-step process is a little weird. In spite of the strange happenings surrounding this recipe, it was SUPER good! We were gifted a smoked turkey breast and I made this soup with the leftover meat from the original meal. A few veggies thrown in and some fun pasta....yep...this is a keeper!!!!
Smoked Turkey & Vegetable Soup
2 32-ounce containers chicken broth
1 medium onion ~ diced
1 cup diced carrots
1 cup diced celery
1 red bell pepper ~ diced
1 clove garlic ~ minced
4 cups diced, cooked smoked turkey
1 1/2 cups short cut pasta
Salt & pepper to taste
In a large stock pot, saute the bell pepper, carrots, onion, celery and garlic in a little olive oil for about 5 minutes.
Pour in the chicken broth.
Add the turkey and salt and pepper.
Simmer for about an hour.
Bring the soup to a boil and add the pasta. Cook until done, about 10 minutes or so.
Serve with crusty french bread.