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Turkey Soup

2 lg Carrots diced
1 lg Parsnip diced
1 Onion chopped
3 Tomatoes chopped
1/4 bn Celery chopped
2 Cloves garlic smashed
2 Bay leaves
2 Potatoes diced or sliced
1 c Frozen peas thawed
Salt and pepper to taste

Place veges 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 veges are tender and soft. Add 1/2 cup rice and about 3 to 4 cups of cooked chopped leftover turkey. Bring to a boil and reduce heat and gently simmer until rice is tender. If you prefer noodles I suggest to cook them separately and then add to soup so they dont get to limp. Season with salt and pepper. The parsnips add a very nice flavor.

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