TURKEY CORN SOUP

This is an old family recipe from a 70s newspaper clipping. We make it every year!

Ingredients

• One potato - peeled and chopped into small pieces

• One bell pepper - chopped into small pieces

• One white onion - diced

• One 12-oz can of diced tomatoes, liquid included

• 4 cups of leftover turkey, cut up into small pieces

• 4 cups of chicken broth. (Sometimes I've used leftover turkey drippings, but if you do, skim the fat.)

• 6 oz bag of frozen corn

• 2 tablespoons of butter

• 1/2 teaspoon cayenne pepper

• 1 teaspoon cumin

• 1/2 teaspoon rosemary

• Salt and pepper to taste

Prep

1. Melt the butter in a soup pot.

2. Add the onions and sauté until translucent.

3. Add the bell pepper and cook for a few minutes until softened.

4. Add the can of diced tomatoes and mix well.

5. Add the chicken broth, then the herbs.  Adjust seasonings to taste.

6. Add the leftover turkey.

7. Simmer until the potatoes are cooked through, usually for at least 30 minutes.

8. Add the frozen corn and continue simmering for 5 minutes.

9. Serve with your favorite bread.

Enjoy!