TURKEY SOUP
SERVE 6
LEFT OVER COOKED TURKEY BONES
2 YELLOW ONION PEELED AND DICED
4 PEELED AND DICED CARROTS
4 CELERY STALK DICED
2 DICED TOMATOES
1 TABLESPOON CHOPPED GARLIC
3 EACH PEELED DICED RUSSET POTATOES
1 BAY LEAF
2 PINCH HERBS DE PROVENCE
WATER OR CHICKEN STOCK TO COVER
2 TABLESPOONS OLIVE OIL
SALT AND PEPPER TO TASTE
IN A LARGE POT ADD OLIVE OIL AND SAUTE ONIONS CARROTS,CELERY,GARLIC,BAY AND HERBS DE PROVENCE TILL TRANSLUCANT ADD TURKEY BONES, TOMATOES AND WATER OR STOCK
BRING TO A BOIL AND COOK FOR 15 MINUTES ADD POTATOES AND COOK ANOTHER 20 MINUTES OR UNTIL POTATOES ARE COOKED SEASON TO TASTE
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