Warm Winter Turkey Soup
With new year’s resolutions still fresh in our minds, most of us want to eat light to shed that holiday weight while still enjoying eating. My soups are always ‘stick to your ribs’ good without actually ‘sticking to your ribs’. Soups are the best way for me to watch what I eat without starving. There’s something so satisfying about a hot bowl of soup on a cold winter night, especially if I can use ingredients that are already in my fridge. If I have zucchini, tomatoes, carrots, celery, onions, and potatoes, then they are going in my favorite Le Creuset 7 ¼ Quart Round French Oven! The best tool set that you can use in the kitchen to make soup is the Le Creuset Utensil Set because it has all of those random tools you might need for scraping, sautéing, etc. before the broth goes in. One of the best things about making soup is that you never have to be too precise, it’s all about tasting and letting your taste buds do all the work!
Now that we’re all hungry and ready to fire up the stove…here is the recipe for my famous turkey soup!
(serves 2 – 6 depending on how much stock you add)
What you need:
- Chop and mince about 4-6 cloves of garlic
- Chop one whole yellow onion and dice into little bite size pieces
- If you want an extra kick of spice, you can use one fresh jalapeno sliced in half and diced. You can take out the seeds if you just want the pepper for flavor. (Don’t rub your eyes and quickly wash your hands after cutting the pepper!)
- Peel and cut about three large carrots and three large potatoes (pieces should be about the same size)
- Two quarts of chicken or vegetable stock ready to go (I usually make my own stock, if you don’t have the time store bought is just fine)
- One 28oz. can of tomato puree and one can of whole tomatoes
- One pound package of ground turkey meat (if you have beef or pork that is totally fine!)
- Place the pot on the stove and put in olive oil until it lightly coats the bottom of the pot and heat on high
- Once hot, add both garlic and onions and let it cook together on medium heat so the garlic and onions don’t burn
- Pour the carrots, celery, potatoes, and jalapeno into the pot
- Add a pinch of salt, sugar and pepper (sugar sounds crazy but this allows the tomato flavor to come out)
- As the vegetables cook, dump in the ground turkey meat and break the meat into smaller pieces as it cooks
- Pour in the two cans of tomatoes and stir until everything is incorporated
- Pour in one to two quarts of stock into the pot (depends how thick or thin you want the soup to be)
- Simmer on medium/low heat and place a lid on it
- Stir occasionally so that nothing sticks to the bottom
- The longer you let the soup cook, the more flavor gets released into the pot (delish!)
- After about an hour, take a spoon to taste and see if the soup is well seasoned. If it needs more flavor, try adding a half teaspoon more of sugar.
Now your delicious soup is ready to serve! Don’t be afraid to sprinkle some cheese on top or to be totally indulgent serve it with a grilled cheese sandwich!
If you make the soup, let me know how you like it! What’s your favorite soup making kitchen tool?
Inspiration for my soup is courtesy of: http://thepioneerwoman.com/cooking/2012/11/baked-ziti/