Turkey Soup

– 2 Campbell’s organic vegetable broth containers

– chicken bullion cube

– shredded turkey meat

– cut carrots

– cut celery

– chopped yellow onion

– lentils

– 3 garlic cloves

– chopped green onions

– pimentos

– pepper

– salt

– paprika

– basil

– hot sauce


Pre-cook lentils in water/vegetable broth mixture in a separate pot. In a large soup pot combine 2 broth containers and equal amount of water, 1 bullion cube, cut carrots, celery, onion and 3 garlic cloves. Cook over medium temperature until vegetables are tender. Reduce heat to low and add the rest of the ingredients and spices. Drain lentils and add as well. (portions to taste/preference)



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