Tuesday, January 5, 2010

"THE Soup" aka Paradise in a Bowl

Brown 1 1/2 to 2 lbs. Ground turkey
2 c. diced onions
1 c. diced carrots
1 c. diced celery
1 T. minced garlic
1-2 c. frozen white corn
16 oz. bag of frozen edamame (shelled soybeans)

Cook 10 to 12 minutes until vegetables are softened.

Add 3 cans (14.5 oz.) chicken broth
1 can (16 oz.) crushed tomatoes
1 can (16 oz.) diced tomatoes
2 T. Worcestershire sauce
1 t. red pepper sauce
1/2 t. freshly ground pepper
Bring to boil. Reduce heat, cover simmer 15 minutes.

Add 16 oz. bag of frozen okra.

Meanwhile, combine 1/4 c. cornstarch with 3-4 T. of water.
Whisk into soup; cover and simmer 15 more minutes.

Ground turkey and lots of vegetables make this soup so hearty and good, it can be a meal all by itself--just serve with crusty bread or cornbread. The recipe makes a generous amount--if desired, freeze half for another meal.

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