Turkey Vegetable Soup

This quick and easy soup uses left over turkey and is the perfect thing for those cold Chicago nights.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 14 1⁄2 ounces stewed tomatoes (the kind with onion, celery & green pepper)
• 4 1⁄2 ounces  canned mushrooms, sliced and drained
• 14 1⁄2 ounces chicken broth
• 1  lb turkey, cooked, diced
• 1⁄4 cup red wine
• 1  cup  frozen mixed vegetables
• 1  small onion, chopped
• 2  cloves garlic, minced
• 8  ounces tomato sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon  italian seasoning
• 1⁄3 cup  instant rice

Directions

1. Mix all ingredients except rice together and bring to a boil.
2. Reduce heat to low and add rice. Simmer for 15 minutes.