Ingredients

• 2 cups Vegi Soup Mix
• 8 cups Water
• 1 Onion diced
• 2 cups Turkey leftovers (or chicken)
• 2 pinches Salt and Pepper
• 1 pinch Garlic Powder or Garlic Salt
• 1 pinch Celery Seed
• 1 cup Carrots sliced
• 1 cup Green Beans

• 1 Gluten Free Cornbread Mix

Instructions

1. In a large stockpot or dutch oven, combine soup mix, water, onion and spices on medium heat and cover for 10 minutes. Stir occasionally. (Follow initial directions for sorting and rinsing soup mix first.)
2. Add turkey to soup mixture and stir.
3. If using raw vegetables, add them at the same time as the turkey. If using leftover vegetables, add them half an hour into cooking time so they won't turn to mush.
4. Let simmer on low to medium heat for an hour to an hour and a half until a nice soup consistency forms.
   
   
   
   Makes approx. 10 servings.

1. Make cornbread per directions on packaging.