Turkey Corn and Rice Soup

The long awaited recipe for my Turkey Corn and Rice Soup...hope you like it! I leave the protein out of it so I can eat it with Turkey or Chicken or even as a snack with some egg whites...
Enjoy!

Turkey Corn and Rice Soup

Add grilled Balsamic Chicken Breast or roasted turkey and a tossed salad for a complete meal!
Freezes well too. Better the next day...
You could also substitute barley for the rice!!

Servings per recipe: 10
Yield: 10 -12 cups (approximately)

1/4 cup white balsamic vinegar
2 small onion chopped
4 stalks celery finely chopped
1 Tbsp parsley flakes
3 cups turkey or chicken broth - no salt added (I use my homemade recipe)
5-6 cups water (I fill my broth container 2 times)
1 tsp black pepper (or to taste)
1 teaspoon onion powder
4 medium carrots, diced
1/2 tsp California Garlic Powder
2 cups fresh or frozen corn kernels
1 cup brown Jasmine rice, uncooked

In large stock pot, sauté onions and celery in about ¼ cup White Balsamic vinegar for about 5-10 minutes.

Stir in broth and water. Turn heat to medium, add flavorings and bring to small boil.

Add carrots and corn and bring to boil again. Add rice, cover and reduce heat to very low and simmer for 60 - 90 minutes or until rice is cooked.

Nutrition Facts (approximate)
Nutrition (per serving): 116 calories, 7 calories from fat, <1g total fat, 0mg cholesterol, 46.3mg sodium, 237.3mg potassium, 26.3g carbohydrates, 3g fiber, 4.1g sugar, 2.8g protein.