Buckwheat Turkey Soup

It’s almost turkey time!  No need to let the leftovers go to waste when you can make easy, nourishing, and delicious soup.

· 4 cups broth (make from leftover turkey bones)

· 1 cup buckwheat

· Diced carrots, zucchini, squash, any extra veggies on hand.

· Leftover turkey, diced or shredded.

· 1 can diced tomatoes (BPA free can)

· 1/2 cup split lentils

· Hot chili pepper to taste

Preparation:

Boil buckwheat in soup broth until soft.  Add veggies, tomatoes, turkey and lentils.  Simmer until veggies and lentils are cooked, about 30 minutes.  Add chili pepper to taste.

This makes a great lunch for school or work in a thermos, and easily uses up any veggies in the fridge.  Freeze in individual portions for homemade lunches through the Fall/Winter.

Buckwheat—is a gluten free whole grain rich in magnesium that contributes to cardiovascular health, and blood sugar maintenance.