Finally, with this dish, we have finished the turkey.  (Jo has one more night to finish his portion of leftovers.)  This dish is the winner for turkey leftovers.  It was published in a Nashville magazine by R.B. Quinn and Mindy Merrell.  I found their website at rbandmindy.com.  We loved this soup.  I’ll have to look at other recipes soon.  I cut this recipe in half.

Ingredients:

2-3 T vegetable oil

1 medium to large onion, chopped

2 stalks celery, thinly sliced

2 clover garlic, minced

4 medium carrots, peeled and thinly sliced

4-5 C shredded cabbage

2 quarts of turkey, chicken or vegetable broth

2 (15 oz.) cans hominy, drained and rinsed

1 (15 oz.) can diced tomatoes with juice

3 cans chopped green chilies or 1/4 C chili powder (I used the chili powder)

1 t cumin powder

3 C diced cooked turkey, chicken or vegetable broth (I used vegetable broth)

Optional Garnishes: lime wedges, cilantro, avocado chunks, radish slices, sliced jalapeño peppers, Mexican crumbling cheese, corn tostada shells ( I sliced 2 taco shells into ribbons and baked until crisp, ricotta salata, crumbled and radish slices)

Directions:

1. Cook the onion and celery in the oil in a large soup pot over medium heat until softened and lightly browned, about 7 minutes.  
2. Stir in the remaining soup ingredients except the turkey and garnishes.  Simmer 30 minutes.  
3. Add turkey and simmer until hot.  
4. Add water if the soup seems too thick.  
5. Serve with garnishes of choice

Jim thought this dish was wonderful also.  No bitching about too many vegetables and not enough turkey.  We just had the house chardonnay.