Ingredients

1 turtle, cleaned and cut up
1 Tbsp. salt
1 1/2 tsp. poultry seasoning
1/2 bay leaf
1/4 tsp. paprika
2 lg. carrots, diced
1 green pepper, diced
1 1/2 C. fine noodles
1 C. tomato juice
1 Tbsp. whole pickling spice
1/8 tsp. pepper
1/2 tsp. dried parsley flakes
1/2 tsp. celery seed
3 med. potatoes, diced
1 lg. onion, diced
1 C. diced celery
1 lg. can mixed vegetables

Cooking Instructions

Combine turtle and 3 quarts of water in a 6 quart kettle. Bring to a boil. Simmer for 3 hours or until tender. Remove turtles from broth. Cool slightly and bone. Cut meat into bite size pieces and return to broth. Tie pickling spice in cheesecloth bag. Add seasonings and bag to turtle broth. Add potatoes, carrots, onion, green pepper, and celery. Cook for 20 minutes. Add noodles; cook for 15 minutes longer or until tender. Add drained vegetables and tomato juice, adding additional water if necessary. Remove spice bag before serving. Serve in soup tureen; garnish with lemon slices and parsley if desired. 8-10 servings.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)