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Posts Tagged ‘soup’

Turkey Vegetable Soup

This hearty, flavorful without being spicy, soup is my go-to lunch most days during the winter.  It’s a dieter’s friend because it contains no starchy veggies or grains, but fills you up when served with an apple or other piece of fruit. Most canned soups are full of broth (and scary ingredients!), but this soup actually satisfies because it’s full of meat and veggies with just enough broth to call it soup.

It only takes about 25 minutes to prep, and 15 minutes to cook, but makes enough to last throughout the week.  I love cooking once and having lunches taken care of for the week!  I can pull this together for under $6 – local friends, ask me and I’ll tell you how – so it’s very economical.  If you don’t like or have on hand the veggies I use, just substitute your favorite veggies.  To save time and add variety, I’ve substituted frozen peas and carrots for the fresh baby carrots.  I’ve also used yellow summer squash instead of okra.  If you’re not carb-conscious, you can toss in some frozen corn or white beans.

Look at me, pretending to be a real food blogger with my ingredients picture. You're so impressed., right?

Look at me, pretending to be a real food blogger with my ingredients picture. You’re so impressed, right?

Hearty Turkey Vegetable Soup

1 T. olive oil
1 stalk celery, chopped
8-10 large baby carrots, chopped (or frozen carrots)
1 zucchini, quartered lengthwise and diced
1 lb. ground turkey (dark meat is perfect)
1 1/2 T. chicken flavor Better Than Bouillon
2 c. hot water
2 15-oz. cans diced tomatoes with onion and garlic*
1 can (10 oz. or 15 oz.) diced tomatoes with green chilies
1 c. frozen green beans
3/4 c. frozen chopped okra, summer squash, or a second zucchini
1/4 c. diced mushrooms, optional (fresh, canned, or freeze dried)
1 bay leaf
Salt and pepper

*If you can’t find diced tomatoes with onion and garlic (mine are from Albertson’s), just use 2 cans of diced tomatoes and saute 1/3 c. chopped onion with the zucchini, adding 1 T. minced garlic for the last minute.  If you can find the canned version, though, it’s a huge time saver and has wonderful flavor!

Directions:
Heat a large soup pot at one notch past medium heat and add olive oil.  Saute celery and carrots (if using fresh carrots), and onion (if you can’t find the diced tomatoes with garlic and onion) for about 3 minutes.  Add zucchini and saute for about 4 minutes, until zucchini is lightly browned.  Season generously with salt and pepper.  (This step seals in the flavor and helps the zucchini keep its shape instead of turning mushy.)  If you’re adding minced garlic, saute it for about 30 seconds.  Remove veggies temporarily to a bowl.  (I just use the bowl I’ll be eating out of.)

In the same pot, brown the turkey until no longer pink.  Season generously with salt and pepper.  Don’t drain the juice that’s released by the meat – it’s not fat. Push the meat to the outer edge of the pot and let the juice pool in the middle. Add the Better Than Bouillon to the juice and stir until it’s dissolved.  Add water and canned tomatoes.  Throw in the bay leaf and bring the soup to a boil.  Stir in frozen veggies, mushrooms (if using), and the sauteed veggies.

Simmer 15 minutes, covered, or until veggies are cooked to your preference. Garnish with Parmesan cheese, if desired.  Serves 6-8.

 

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You’d think that in May it would not be soup weather anymore.  But if you think that, you obviously don’t live in southern Idaho where it snowed last week.  With the cold spring temperatures hanging on, I decided to experiment and make a creamy chicken and potato soup.  I didn’t have a recipe, so I just made it up as I went along – and it got a thumbs up from the whole family!  Along with the soup, we enjoyed some Onion, Poppy Seed, Cheese Rolls that I made using Pamela’s gluten free bread mix.

Creamy Chicken and Potato Soup

5 chicken tenders (or 2 large breasts)
2 large red potatoes, diced
3 T. butter, divided
1 very small onion or 1/2 small onion, chopped
1 c. baby carrots, cut in 1/8 in. slices
1 tsp. minced garlic
3 T. GF flour
3 T. Better Than Bouillon broth base (or 6 c. broth)
1/2 tsp. sea salt
1 tsp. parsley
Dash celery salt
1 bay leaf
1/3 c. 1% or 2% milk (I used 1/4 c. 1% milk plus a little cream)
3 T. cornstarch
Fresh ground pepper
Fresh spinach leaves, sliced in thin strips

In a large saucepan, bring 2 quarts water to a boil.  Add potatoes and chicken.  Boil 10 – 15 minutes, or until tender.  Pour 2 c. of liquid into a measuring cup, then drain remaining liquid.  Set aside to cool.  (You could probably skip this step and just add the potatoes and diced chicken to your soup when you add the seasonings, but this is how I made it, and I only post recipes I’ve tried.)

In a separate large soup pan, melt 2 T. butter over medium heat.  Saute onions and carrots in butter until onions are soft, about 5 minutes.  Add garlic and cook 1 minute.  Melt remaining butter in pan and add flour.  Stir to coat veggies.  Immediately add 4 c. water and 2 c. reserved cooking liquid (or 6 c. broth).  Bring to a boil and add bouillon (omit if using broth), salt, parsley, celery salt, and bay leaf.   Shred cooked chicken or cut up into small chunks and add to soup.  Simmer 15 minutes or until carrots are tender.

Add potatoes to soup and heat to boiling.  Stir cornstarch into milk and add to soup, stirring until thickened.  Add fresh ground pepper and season to taste.  Remove bay leaf.  Ladle soup into bowls and top with spinach strips.  Serve with crusty bread or Onion, Poppy Seed, Cheese rolls.

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