Turkey and Vegetable Soup

Cook’s Notes: This recipe was originally posted on another blog as “Susan’s Dirty Little Secret Soup” (link). The “little secret” is using frozen vegetables to make a really wonderful soup. The flavors come together well, you don’t have to chop any vegetables, and leftovers are great the next day.

Wonderful soup...plenty for you

The recipe is very flexible: I added ground turkey and used a blend of broths. You can use any two types of beans and any type of frozen vegetables (about 2 lbs. total). You don’t have to thaw the frozen vegetables before cooking. Instead of potatoes, you can use 1 cup frozen corn or  1/2 cup quick-cooking grain (pearled barley, millet, or quinoa), or 1/2 cup cooked rice.

About ground turkey: The amount of turkey is not critical; just make sure you have at least 0.5 lb / 8 oz of turkey but less than a full pound. It’s used more like a seasoning than the main feature of the soup.  If you want a fancier way to cook the turkey, read these instructions (link).

Feeds a crowd: This recipe filled my 6-quart soup pot (at least 20 cups of soup)

14 oz / 0.88 lb package ground turkey (see note above)
2 cups fat-free chicken broth (organic, low sodium)
4 cups vegetable broth
14.5-ounce can diced tomatoes with their juice
15-ounce can black beans, rinsed and drained
15-ounce can Great Northern beans, rinsed and drained
16-ounce bag frozen mixed vegetables (carrots, corn, and peas)
2 bags (10 ounces each) of frozen Chinese stir-fry vegetables (green beans, broccoli, carrots, red pepper, onions, and mushroom)
2 cups frozen diced potato chunk medley (mixed blend with purple, white, yellow, and sweet potatoes)
1 heaping teaspoon garlic powder (Garlic Garni)
1 heaping teaspoon dried red bell pepper flakes (such as Penzeys brand, cut 3/8″ flakes)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Lightly coat the bottom of a large stock pot (6-quart size) with cooking spray. Cook the ground turkey, stirring often until meat is no longer pink.

Stir in all the remaining ingredients and bring soup to a boil. Lower the heat to simmer, and cook until soup is heated through, vegetables are done, and potato chunks are tender, about 20 to 30 minutes. If the soup seems too thick, add more broth. Taste and adjust seasonings before serving.

 

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