Turkey, Red Pepper, Arugula, and Hominy Soup


  • 12 ounce shredded cooked roast turkey
  • 2-15 oz hominy, drained
  • 1 arugula, well washed and leaves chopped
  • 8 cup chicken or turkey stock
  • 1 teaspoon salt
  • 1 red bell pepper, diced
  • ¼ cup chopped yellow onions
  • + 1 more ingredients
    • 2 teaspoon olive oil

1. Heat the oil in a large stockpot and cook the onions until they are translucent, about 7 minutes. Add the diced red peppers and cook until they soften, about 5 to 7 more minutes. Add the salt and stir. 2. Add the stock and bring the soup to a boil. 3. Add the chopped arugula and turn the heat ...

View full recipe at Spry Living


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