Turkey and Green Vegetable Soup

serves 10-12

6 cups turkey or chicken stock

1 cups water

2 cloves garlic, minced
1 medium onion, sliced
2 tablespoons olive oil

1 14 ounce can diced tomatoes
1 cup green split pea, sorted rinsed and drained
1/8 cup brown rice

1/4 cup fresh mint, chopped

1/4 teaspoon dry basil
4 cups fresh spinach
1/2 cup mushroom, sliced
1/4 cup fresh cilantro, chopped

1 cup cooked turkey meat
1 can evaporated milk
black pepper and salt, to taste

1/4 cup parmesan cheese, grated

Place the peas with water to cover by 1”, into a 2 qt. cooking pot and bring to a boil.

Reduce the heat to medium-low and simmer the peas for 30 to 40 minutes, covered. The peas should be tender not mushy. Drain and set aside

Heat the olive oil in a medium pot and sauté garlic and onion until soft. Add the green split peas, rice, and stock. Bring to boil. 

Add leftover turkey meat, tomatoes with juice, mushroom, mint, basil and simmer for 30 minutes.  Add more water little by little when needed (but be careful not to add too much). Salt and pepper to taste

Add spinach, cilantro and milk and continue simmering for another 5 minutes. 

Serve with parmesan cheese to garnish