Leftover Turkey "stew"

1 Medium to large Onion, chopped
1 Large Carrot, peeled, diced or chopped
1 Small to Med. Red Bell pepper, chopped
2 garlic cloves, minced
8-12 oz of roasted turkey meat (best if used after cooked and refrigerated) Chopped into med chunks
1 cup of cooked white rice
4 oz white wine
2 tbl olive oil
3 cups water or chicken broth (I used 2 chicken bullion cubes in boiling water)
1 tsp dried parsley
1 tsp dried rosemary
1 pinch red/cayenne pepper
1/4 tsp cumin
1/4 tsp paprika
dash black pepper
1 pat unsalted butter
1 tbl all purpose flour

I just used a bunch of leftovers to make this hearty soup, and it turned out great. I don't like the texture of carrots, so I used a microplane to shred the carrot in mine. You could substitute other vegetables like celery instead of the red bell pepper if you like. Also, I happened to have some rice leftover, but this recipe could certainly have left it out, or been served over rice! Also, if you like a more traditional thinner soup, just leave out the butter/flour at the end and it will be more of a soup than a stew! Lastly, the sodium content listed is a bit high due to the bullion cubes I used to make it. I didn't have any low sodium broth, or I would have used that instead. You could also just use plain water if you prefer, and bump up the seasoning as you see fit!

heat the olive oil in a large sauce pan on medium. Add the chopped vegetabes and garlic, Add cracked black pepper to taste. Cook until vegetables are softened. Add turkey meat, rice and cook until warmed through. Deglaze with white wine and cook for another minute or two. Add chicken stock and spices and bring to a boil. Mix butter and flour to make a dry "paste" When combined, add to boiling pot, and cook for several minutes until thickened.

Serving Size: 1 cup

Number of Servings: 4

Recipe submitted by SparkPeople user VINNYPRINCE.