Wednesday, March 21, 2012

Vegetable and Turkey Tomato Soup

It finally snowed here a few days ago, so what better way to celebrate that than with a healthy and comforting soup simmering on the stove all day. I got this recipe off of, but made a few adjustments and I have to say it is quite tasty and easy!
I made this in a Dutch oven, but you can definitely cook this in a regular pot or a slow cooker. Here's what you'll need (and you can vary up any veggies to your liking):
  • 1lb of ground turkey or chicken, 93/7 if possible
  • 1tsp olive oil (optional)
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 celery stalks, chopped
  • 1 cup carrots, chopped
  • 1 (14.5oz) can diced tomatoes
  • 1 (28oz) can tomato sauce
  • 2 (14.5oz) can kidney beans
  • 4 cups of beef broth, reduced sodium
  • 1 1/2 tsp dried parsley
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp pepper
  • 1/8 tsp nutmeg
  • 1/8 tsp celery salt
  • 1/4 tsp cayenne pepper (optional)
  • 3 cups cabbage, chopped
  • 1 cup frozen corn
  • 1 (15oz) can of green beans, drained
  • 1 cup uncooked macaroni, rotini (your favorite pasta noodle pretty much)

Once you get all that stuff together, the hard part is over! Start off by browning your meat in the dutch oven. You may need to add a little bit of oil if you got the lean meat and it is sticking to the pot. Next, put the oven on medium heat and throw in the onions, garlic, celery, carrots, diced tomatoes, tomato sauce, kidney beans, and beef broth. Stir.Add the parsley, basil, oregano, bay leaf, pepper, nutmeg, celery salt, and cayenne. Mix well. Bring the pot to a boil and then reduce down to a very light simmer. Simmer for 4 hours or until the carrots are soft.Add the cabbage, frozen corn, green beans, and uncooked pasta noodles. Simmer for another 45 minutes to an hour, or until the pasta and cabbage are cooked.Remove from heat, get in your footie pajamas, and serve with a buttery (dairy-free) piece of bread.

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