The recipe for this super soup evolved over the years. I've been diabetic since I was 12, so I've learned to use herbs and spices to make dishes like this taste terrific. It also has a colorful blend of vegetables.
-Linda Sand, Winsted, Connecticut
This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.
Homemade taste makes this chunky soup, priced at 94¢ per serving, a favorite of Elaine Bickford's. "We enjoy it with hot bread in winter and with salad in summer," she relates from Las Vegas, Nevada.
Packed with veggies, turkey, color and nutrition, this hearty soup will warm ’em up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. —Mary Relyea, Canastota, New York
Our home economists combined ready-made turkey meatballs with fresh and frozen vegetables to come up with this nicely seasoned soup. Small families can enjoy half now and freeze the rest for later. But bigger families may want to double the recipe, so there’s plenty leftover for a second meal. Sprinkle servings with Parmesan cheese just before serving.
"I don't recall where I got this recipe, but it's my all-time favorite turkey soup. Everyone who has tried it agrees," writes Bobby Langley from Rocky Mount, North Carolina. "The sweet red pepper is what gives the soup its distinctive flavor."
"Turkey and tomatoes are high on my list of favorite foods," writes Carol Brunelle of Ascutney, Vermont. "My husband grows the best tomatoes ever...and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden."
This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!