Turkey Vegetable Soup

Ruth Tisdale's Note:

Thick chunky goodness.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Serves: 4

Yield: 0.5 gallon

• 3 cups diced cooked turkey breast
• 1 cup diced carrot
• 1 cup frozen corn
• 1 cup diced frozen green bean
• ¼ cup diced onion
• ½ cup diced celery
• 1 tablespoon of your favorite chicken stock
• ¼ teaspoon granulated garlic
• ¼ teaspoon black pepper
• 1 teaspoon dried parsley
• ¼ teaspoon curry powder
• 1⁄8; teaspoon ground oregano
• 1⁄8; teaspoon poultry seasoning
• salt , to taste if desired
• water
• 1 cup milk
• ½ cup flour

Directions:

1. Place all of the above ingredients except the flour and the milk into a large pot. Add enough water to cover everything by 1 inch.
2. Bring to a good boil and boil for 5 minutes.
3. Turn the heat down, cover and simmer for 30 minutes.
4. The vegetable need to be completely tender.
5. Mix the flour and milk together and then add it to the soup slowly while stiring the soup.
6. Return the soup to a simmer and simmer 10 minutes.
7. On this last simmer you need to stir the soup every 2 to 3 minutes to avoid sticking and scorching.