Turkey Vegetable Soup



Saute onion, salted minced garlic and largely chopped celery.  Add Shredded Turkey, Drippings or Base, Seasoning, Large Vegetables of your choice, black eyed peas, and Packet of Quinoa and Kale.  Cover vegetables with water.  Cover and Simmer until all vegetables are tender. You may add softer vegetables (squash, broccoli) a little later so all the veggies are cooked evenly.Add Himalayan salt as needed to reach your personal favorite taste.
Eat and enjoy!  Served by Lori Cochran’s Kitchen.