EASY TURKEY SOUP (Gluten-Free)

1 1/2 lb. fresh turkey breast, skin on
3-4 cloves garlic, chopped
Half a red onion, finely diced

2 ribs of celery, trimmed and chopped
4 large carrots, sliced (I plan on one carrot per person)
Half of a medium-large winter squash, peeled and cubed (butternut, banana, etc)
Sea salt and fresh ground pepper, to taste
Italian style herbs, to taste (basil, rosemary, thyme)
1 tablespoon balsamic vinegar

Rinse the turkey breast in cold water and place it in the bottom of the bean pot  Top with chopped garlic, onion, celery, carrots, squash. Season the goodies with sea salt, pepper and Italian herbs. Add the vinegar. Pour fresh cold water over the turkey and veggies until submerged.

Cover and cook at 350* for 2-2.5 hours until the turkey falls apart with the turn of a fork. Remove the piece of skin and discard. Pull apart the the cooked turkey into pieces, using two forks or a big spoon.

Serve with a sprinkling of fresh chopped parsley. Serves four.