hot and spicy leftover turkey soup

• leftover turkey

• green beans

• carrots

• tomatoes

• 1/2 yellow onion

• ~ 5 garlic cloves

• pasta shells

• 8 oz can tomato sauce

• 6 oz can of tomato paste

• water

• chicken bouillon powder

• red wine vinegar

• oregano

• pepper

• salt

• bay leaves

• thyme

• chile powder

• garlic powder

1. Pick the turkey carcass and cut the meat into bite size pieces.

2. Wash and prepare the vegetables. Chop the green beans and carrots into bite size pieces. Chop the onion. Peel the garlic cloves. If crushing the garlic cut into useful cubes, or else mince the garlic. Chop the tomato into roughly half inch bits. The tomato is mostly going to disintegrate in the cook so you don't need to chop it small, and the skin stays on.

4. Add the meat and vegetables to a large pot. Crush the garlic in. Add water. Remember that the pasta will take up water, so add enough water to accommodate that. Add the tomato sauce and tomato paste to the pot. Add some chicken bouillon powder, oregano, pepper, bay leaves, and thyme.

5. Put the lid on the pot and bring to a boil over medium high heat. Reduce the heat to medium low and simmer with the lid on until the vegetables are about half cooked. Stir regularly.

6. When the vegetables are half cooked turn the heat back up to medium high and return the soup to a boil. Add the desired amount of pasta shells and cook as directed on the package.

7. When the noodles are cooked season the soup to taste. Tasting continuously add the desired amount of red wine vinegar, bouillon powder, and seasonings. Be mindful most of the red wine vinegar, to keep the taste balanced. You will only be adding enough of the chile powder to give the soup a little kick.

8. Once the desired taste is reached simmer the soup several more minutes and then serve. Let me know if you try it.

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