Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  canola oil
  1              large  yellow onion -- chopped
  1                cup  carrots -- chopped
  1                cup  celery -- chopped
  1                cup  turnip -- chopped
  1                cup  white rice
  3 1/2           cups  canned tomatoes -- plum, undrained
  8               cups  chicken stock -- or turkey stock
     1/2      teaspoon  salt -- optional
     1/2      teaspoon  hot pepper sauce -- to taste
     1/4      teaspoon  dried basil
     1/4      teaspoon  oregano
     1/4      teaspoon  thyme
  2               cups  cooked turkey breast meat -- small dice
     1/4           cup  fresh parsley -- chopped fine

Preparation:

In large saucepan, heat oil over medium heat. Add onion and chopped vegetables. Cook 5 minutes or until onion is soft. Add rice and stir well. Add tomatoes, stock, salt, hot pepper sauce, basil, oregano and thyme. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, 20 minutes or until rice is tender. Stir in cooked turkey. Add more stock if desired. Heat 1 minute. This soup is so good! We had this on Monday of last week, it appeared in the Toronto Star on Boxing day, you could also use leftover chicken in this soup, or if you didn't have any leftovers, steam some chicken breasts, cut up and use in the soup. As you see Dennis and I really love sou

Nutritional Information:

174 Calories (kcal); 3g Total Fat; (16% calories from fat); 11g Protein; 23g Carbohydrate; 21mg Cholesterol; 1999mg Sodium