8 cups de-fatted turkey stock made from bones
(or no-salt canned chicken broth)
1 large can diced fire roasted tomatoes
2 bags frozen mixed vegetables
3-5 stalks celery chopped
1 each red, yellow and green bell pepper chopped
1 onion chopped
4 cloves garlic chopped
3 cups roughly chopped cooked turkey
Seasoning to taste: ancho chili powder (about 1.5 tbsp.) cumin, chili powder (about 2 tsp) herbs (thyme, oregano, etc.) chopped fresh parsley, salt & pepper
1 tbsp. olive oil

Optional
Potatoes (diced)
Cooked rice (add when reheating individual portions)
Beans (navy, pinto, black, etc.)
Black beans work very well

- Sauté in a skillet with olive oil the onion, bell peppers and celery (about 3 minutes)
- Add garlic and sauté another 2 minutes or so
- Add herbs, a little salt and pepper and chili powders and sauté another 2 minutes or so, stirring so chili doesn’t burn
- Remove from heat and stir in tomatoes and parsley
- In a large pot, heat stock then stir in the mixed vegetables, chopped turkey and the contents of the skillet
- Cook for an hour or two on low heat, uncovered
- Cool in water bath, then chill in refrigerator
- Skim any fat, taste for seasoning
- At this point you can add more vegetables, beans, etc. if you want the soup thicker
- Heat through, then pack in individual serving containers and refrigerate
- Will keep 3-4 days refrigerated or 6 months frozen at zero

Variations
- Add chopped cabbage, kale, any fresh veggies on hand such as zucchini, squash, carrots, or green beans. Do not use broccoli.
- Substitute chicken for turkey.
- To make it vegetarian, use vegetable stock and add beans for protein.
- Alter seasoning by using various herbs, etc. to taste

Nutritional Information per 16oz. serving
Calories: 156
Fat: 4g
  Sat Fat: .5g
Carbohydrates: 17g
  Sugars: 5g
  Fiber: 18g
Protein: 19g