Use whatever vegetables you have on hand for this soup. Add noodles instead of rice if you wish.
1 tablespoon butter
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 large bay leaf
1 cup green beans, cut into bite size pieces
1 medium russet potato, peeled, diced medium
1 cup kale or collard greens, chopped
6 cups homemade turkey bone broth
1 tablespoon chicken broth concentrate
Optional herbs: 1/2 teaspoon dried marjoram, tarragon, or thyme
2 – 3 cups chopped cooked turkey
1 cup cooked rice or barley
1/3 cup chopped fresh parsley
sea salt and pepper to taste
Melt butter in 4-quart saucepan over medium heat; add onion, carrots, celery, and bay leaf. Cook for 5 minutes until vegetables are slightly softened.
Add the broth, broth concentrate, herbs, green beans, and potato. Bring to a boil. Reduce heat to low; cook about 20 minutes or until vegetables are tender. Add the turkey and rice or barley. Continue cooking another 5 – 10 minutes until heated through. Remove bay leaf. Taste and add salt and pepper. Stir in fresh parsley.