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Turkey, Okra, and Rice Soup

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“In 'The Berghoff Cafe Cookbook'”
READY IN:
1hr 53mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in an 8- to 10-quart stockpot over medium heat.
  2. Add in the onions, celery, carrots, leeks, bay leaves, and pepper.
  3. Stir/saute until the vegetables are tender but not browned, 5-8 minutes.
  4. Add the chicken broth, turkey, Creole seasoning, and tomatoes, and let simmer slowly for 35 minutes.
  5. Adjust the seasoning to taste with salt.
  6. Stir in the okra and simmer until just cooked, about 5 minutes.
  7. Add the diced green peppers and cook for 5 minutes.
  8. Serve the soup in individual bowls with 1 to 2 tablespoons of cooked rice in each.

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