Turkey Vegetable Soup

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
3 tablespoons	45ml	Celery stalks - diced (large)
2 tablespoons	30ml	Carrots - peeled, diced (large)
1 tablespoon	15ml	Onion - diced (large)
3 1/2 cups	829ml	Turkey or chicken broth
2 cups	292g / 10oz	Diced leftover turkey
1		Cream-style corn - (15 oz)
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 3/4 teaspoons	8.8ml	Salt
1 teaspoon	5ml	Tabasco pepper sauce
1/2 cup	99g / 3.5oz	Small bowtie pasta or egg noodles

Recipe Instructions

In 3-quart saucepan, over medium heat, in hot oil, cook celery, carrots and onion until tender-crisp, stirring occasionally. Add turkey broth, diced turkey, cream-style corn, parsley, salt and Tabasco pepper sauce. Over high heat, heat to boiling.

Add bowtie pasta; cover and simmer 10 to 15 minutes, stirring occasionally.

This recipe 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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