I love recipes for using leftover turkey.  This soup is very versatile in that you can add more vegetables and more or less spices.  Add some cornbread muffins for a meal.  The crock pot makes it an easy dish to prepare.

3 or 4 cups turkey, cooked and chopped
1 small onion, peeled and chopped
1 cup celery, chopped
1 (10 ounce) can diced tomatoes with green chilis
1 (14.5 ounce) can petite diced tomatoes
1/2 head cabbage, chopped or 3 – 4 cups
4 cups turkey stock (can use 2 cans chicken broth)
3/4 cup long grain rice (could use instant or quick-cooking rice)
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon minced garlic
1/2 teaspoon cumin
Salt to taste
Add all the above ingredients to the crock pot and cook on high 4 hours or low for 6 to 7 hours.  Makes about 2 1/2 quarts.  Enjoy!
Note:  You could add green peppers or carrots and more or less spices to this soup to suit your taste. This is spicy. This soup could also be made on top of the stove in a soup pot.
If you like this recipe, you might also like my recipe for Easy Chicken and Dumplings. (This could be made with turkey, too.)
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  1. I loved it….I did add zucchini and a tad bit of Mozzarella to my bowl. thank you for your wonderful recipes!

  2. Great dish my kids loved it

  3. Sometime would you do southern bread pudding recipes. Thanks

  4. This one’s perfectly timed for the leftover turkey!

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