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[quote=Anonymous][quote=Anonymous]1:12 here.  Glad to be helpful!  I'm not the ham poster, though. ;)

One more thing on the creamy turkey & rice soup is that you can add a splash of worcestershire at the very end if you like.  (and no, I'm not an excellent cook, but I really LOVE soup so I make it often and have worked on getting pretty good at it - and unlike other foods, soup is very forgiving in terms of the proportions & you can usually throw in whatever is handy or left over, so just about anybody can make good soup!)   [/quote]

8:28 here. Well, based on your recipe info for the turkey soup, you sound like a fabulous cook! :0) You may already have a great vegetable soup, but here's mine--it can be easily tweaked to your liking.

[b]Vegetable Soup[/b]

[u]Ingredients[/u]
3 quarts water
1 large beef bone (optional)
2 lbs. beef stew meat, cubed
2 medium onions, finely chopped (may sauté onions in small amount of olive oil before adding to soup)
2 bay leaves
Salt and pepper to taste
Dash Worcestershire sauce
Couple splashes of red wine vinegar
1 tablespoon sugar
1 slice bacon (optional)
64 oz. V8 Juice (when available, may use 8 large fresh tomatoes, chopped)
1 lb. peeled, cut carrots 
1 package frozen small/petite butter beans (or fresh)
1 package frozen small green peas
2 cups frozen white corn kernels (or fresh Silver Queen corn)
Cut, peeled fresh potato slices or chunks 
5 celery stalks with leaves (remove before serving soup and add additional 1 cup chopped celery)
Fresh pole beans (optional)
Handful raw white rice or wild rice mix

Simmer meat in water (covered pot) at low heat for approximately 2 hours. Refrigerate in pot overnight and skim off fat next day. Reheat and add all other ingredients. Cook approximately another hour at low heat, adding more water (or small carton of beef stock) if necessary.

[/quote]

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