1 Tbsp olive oil
1/2 cup carrots, sliced
1/3 cup onion, chopped
1 tsp garlic salt
1 quart (4 cups) turkey broth (or chicken broth, if that's all you've got)
2 (15 oz) cans stewed tomatoes
1 cup cooked turkey, chopped (again, this would be great with chicken too)
2/3 cup uncooked brown rice
1/2 Tbsp Italian seasoning
1 tsp poultry seasoning
1 (14.5 oz) can green beans, roughly chopped
1 (15.5 oz) can garbonzo beans (same as chick peas)
Salt and pepper
1. In a large stock pot, warm olive oil over medium heat. Add onions and carrots, then saute until vegetables are almost tender, stirring frequently (about 5 minutes). Note: because you're sauteing them in a pot, rather than a skillet, the chances of them sticking to the pan or burning quickly are higher, so make sure you watch them.
2. Add broth, stewed tomatoes, turkey, brown rice, Italian seasoning, and poultry seasoning. Return to a boil, cover, and reduce heat. Simmer for 25-30 minutes, or until rice is tender. Add green beans and garbonzo beans and heat until warm. You can add the beans earlier if you want them to be more flavorful, but adding them too early may make them too soft, depending on your texture preferences.
3. Salt and pepper to taste, and serve it up with some parmesan cheese bread.