Turkey Rice Soup
This soup is a quick and tasty way to use your turkey leftovers. The convenience of using frozen vegetables makes preparation a snap and the low calories offer a healthy benefit.
4 cups chicken broth1 cup water1/4 teaspoon rosemary, optional1/4 teaspoon black pepper1 (10 ounce) package frozen mixed vegetables1 box long grain white rice and wild rice, fast cooking2 cups cooked turkey, chopped2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes 14.5 oz or 1 (28 ounce) can Red Gold® Petite Diced Tomatoes 28 oz
- In a large soup kettle combine broth, water, rosemary and black pepper. Bring to boil; stir in mixed vegetables, box of rice and seasoning packet.
- Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and rice are tender. Stir in turkey and tomatoes; heat through.