Heats Up Holiday Leftovers (NAPSA)—A post-holiday dish may be the best reason to cook a turkey this season. Turkey Veg- etable Soup makes a hearty meal the whole family will love. It’s a great way to use turkey leftovers from your festive dinner and it’s healthy too—low calorie and low fat. Simply cook celery and car- rots, or any other vegetables you have in the refrigerator, and add turkey broth, diced cooked turkey and a healthy splash of Tabasco sauce. Stir in pasta and you have a heart-warming soup that’s ready to serve in less than 30 minutes. 1 tablespoon vegetable oil 3 large celery stalks, diced 2 large carrots, peeled and diced 1 large onion, diced 3'4 cups turkeyor chicken broth 2 cups diced cooked turkey 1 15-ounce can cream-style corn ‘4, cup fresh chopped parsley 1% teaspoon salt 1 teaspoon Tabasco brand pepper sauce ‘2 cup small bowtie pasta or egg noodles Heatoil in 3-quart saucepan over medium heat. Add celery, carrots and onion; cook until tender-crisp, stirring occasionally. Add turkey broth, diced turkey, cream-style corn, pars- ley, salt and Tabasco sauce. Heat to boiling over high heat. Add pasta; cover. Simmer 10 to 15 minutes, stirring occasionally. Makes4 servings.
