
Ingredients
1 cup of left over turkey ( or more if you have) cut into chunks
1 bag of mixed frozen vegetables (I used fresh carrots, corn, and a few green bean stalks I froze from our garden)
4 potatoes pealed and cubed
1 medium onion
2 celery stalks
2 cups of water
1 T Chicken Bullion
1 T Corn Starch
1 T Keep it Gourmet Smoked Spicey Granulated Onion
1 t Keep it Gourmet Smoked Spicey Granulated garlic
1 T Keep it Spicey Gourmet Smoked Kosher Salt
1 t Keep it Spicey Gourmet Smoked Black Pepper
Twig of Fresh Rosemary (Optional)
In a large pot add water, potatoes, celery and onions. Let simmer for about 15 minutes, add the seasonings, left over turkey and vegetables. Simmer until all ingredients are tender (about another 10 minutes). Thicken with cornstarch and let simmer about another 5-10 minutes. We ate ours of course with “Shoodie Bread” made into corn muffins. I placed my “Shoodie Bread” muffin inside the soup in the bowl and broke it up in the soup as I was eating. YUMMY!