Simmer, stirring occasionally to prevent sticking, until soup is slightly thickened.
Variation
Chicken-vegetable soup.—Use chicken instead of turkey, and chicken broth instead of water and bouillon cubes.
Menu suggestion
Serve with a cucumber salad, toast, and cherry pie.
Hearty vegetable soup
6 servings
1 cup cooked beef, cut in small pieces
6 cups beef broth
2 cups fresh or canned tomatoes
1 cup diced potatoes
¾ cup diced carrots
½ cup sliced onion
3 cups other uncooked vegetables (green peas, chopped cabbage, diced celery, cut green beans, chopped green pepper, sliced okra, diced turnips, cut corn)
1½ teaspoons salt
⅛ teaspoon pepper
Combine beef and broth in a large saucepan. Add remaining ingredients.
Cook, covered, about 35 minutes, or until vegetables are tender.