Turkey Vegetable Soup
Serves 4 to 6
This soup is based on my mother's Hamburger Vegetable Soup recipe, which is in the similar and related recipes links. It is a healthy, delicious and, although there are a lot of ingredients, very easy one pot comfort meal. Sometimes, when the soup appears thinner than I like, I add one-quarter to one-half cup small pasta, such as ditalini, elbows or shells, for the last ten minutes of cooking. Like many soups, this is even better the next day, so it can be made ahead and refrigerated for up to three days. Leftovers freeze very well.
- Olive oil, about 1 tablespoon
- 1 pound lean ground turkey
- 1 medium onion, chopped
- 1/2 large green bell pepper, chopped
- 1/2 large red bell pepper, chopped
- Salt and pepper to taste
- 4 large cloves garlic, minced
- 1 tablespoon dried marjoram leaves
- 2 teaspoons dried thyme leaves
- 1/2 cup dry sherry
- 1 can (14.5-ounces) whole tomatoes, crushed slightly, with juices
- 2 cups low-sodium chicken broth
- 4 cups water
- 2 packages (16-ounces each) frozen mixed vegetables
- 8 ounces frozen whole kernel corn
- 8 ounces frozen shelled edamame or baby lima beans
- 1 can (15.5-ounces) chick peas, rinsed and drained
- Freshly grated Parmesan cheese for serving (optional)
Heat the oil in a large soup pot over medium-high heat. Add the ground turkey and brown, breaking it apart as it cooks. Add the onions and peppers and sauté about 2 or 3 minutes. Add salt, pepper, garlic, marjoram and thyme and sauté another minute. Add the sherry and tomatoes; stir to release any browned bits in the bottom of the pan. Add the broth, water, vegetables and beans. Bring to a boil, then reduce heat to low, cover and cook for about one hour. Taste for seasoning. Serve, passing the cheese separately.
Notes: If I add pasta, I prefer to use whole wheat, and I use low-sodium or 'no salt added' tomatoes and canned beans.