Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 package Ohio Valley Vegetable Soup mix
• 8 cups chicken broth
• 2-4 cups leftover turkey meat cut up
• 1 box frozen peas, or leftover green beans
• Leftover potatoes, mashed or cubed
• (Optional)
• 1 tablespoon lemon juice

Recipe Directions:

1. In a 6 quart soup pot sauté garlic in oil on low heat for 1 minute.
2. Add contents of the vegetable soup mix, without the pasta packet.
3. Toss lightly and add broth and leftover turkey–including any large bones or skin available.
4. Bring to a boil, reduce heat and simmer covered for 1 hour.
5. Open pot and remove any bones or turkey skin, add leftover potatoes. (If no potatoes available, add the ditalini pasta from soup mix—cook 10 minutes.)
6. Add peas and lemon juice, cook one minute, stir, and serve with leftover dinner rolls or cornbread!

Beef Variation: Brown 2-3 lbs. beef short ribs in 2 tablespoons oil.  Add contents of Ohio Valley Soup mix, 8 cups beef broth, and simmer 1 hour.  Add 1 14-oz can diced tomatoes and ditalini pasta, simmer 15 minutes and serve.

Vegetarian Variation: Start the recipe as above with garlic, use vegetable broth and no turkey, simmer 45 minutes.  Add 28 oz can of diced tomatoes, a ox of frozen lima beans and 2 cups of diced potatoes (or frozen hash browns).

Chicken Variation: Follow directions above but substitute cut up cooked chicken, a diced tomato and two Granny Smith apples peeled and diced.  Add pasta packet and lemon juice last.