August 27, 2018

Turkey and summer vegetable soup


Ground turkey, diced tomatoes, fresh garden herbs, and summer vegetables make a scrumptious and hearty summertime soup. I know, soup is for cold weather, right? Not for me! I definitely prefer soup in the fall and winter, but I eat it all year round. Soup is something my toddlers generally enjoy as well, though they do prefer smooth soups and the broth over chunks. They have been really into green beans this summer because we have them in our garden and pretty much every day they go over to check to see if there are any beans they can eat. I can almost guarantee if I put a raw green bean on their dinner plate, they would not eat it... but getting to pick it outside and eat it at their picnic table makes is so much more exciting! They helped me pick the beans for this soup and were excited about it. They ate the soup well (one pretty much scarfed it down) and we have had it a few times this summer already. It makes a lot, so we get leftovers each time as well. This soup, like most, is pretty adaptable. You could leave out one of the vegetables, add more of less of one, or even add others like peas or cubed yellow squash. I used ground turkey, but ground chicken or beef would probably also be very yummy. We had this soup with a side of garlic bread for a full meal. It will serve about 6 people as a main dish.


Turkey and summer vegetable soup
1 tablespoon olive oil
1 lb. ground turkey (I used dark meat)
1 medium yellow onion, chopped
2 large carrots, chopped
2 garlic cloves, minced
pinch of red pepper flakes
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
salt and freshly ground black pepper, to taste
1 teaspoon Worcestershire sauce
20 oz. can diced tomatoes
1 quart chicken broth
3 cups diced zucchini
3 cups diced yellow potatoes
1/2 cup frozen corn (or fresh scraped from the cob)
1/3 cup chopped string beans (I used green & yellow)
1/3 cup fresh parsley, minced
1/3 cup fresh basil leaves, minced

In a large soup pot heat the olive oil over medium heat. Add the turkey and cook, breaking apart with a wooden spoon. Add the onion, carrots, garlic, red pepper flakes, Italian seasoning, oregano, a good pinch of salt, and a few grinds of pepper. Continue cooking, stirring often, until the turkey is cooked through and the onions are translucent. Stir in the Worcestershire sauce, tomatoes, and chicken broth.

Let the soup come to a boil and stir in the zucchini through beans. Reduce to a low boil and cover. Continue cooking, stirring occasionally, until the vegetables are fork tender, about 20 minutes.

Season with salt and pepper and stir in the fresh herbs.

Serve hot topped with extra fresh herbs, if desired, and/or some freshly grated Parmesan cheese, and a side of garlic bread or other crusty bread.


What was I cooking one year ago?: balsamic chicken caprese pasta
Two years ago?: mixed berry pie
Three years ago?: old-fashioned vinegar pie
Four years ago?: blueberry button cookies
Five?: queso blanco dip
Six?: cumin & lemon roasted cauliflower
Seven?: pineapple sage pound cake
8?: watermelon & feta salad

7 comments:

  1. It looks very satisfying and delicious!

    ReplyDelete
  2. GREAT IDEA! PERFECT FOR THE HARVEST SEASON.

    ReplyDelete
  3. I love eating soup year round too. This one looks hearty and delicious.

    ReplyDelete
  4. It's dark, rainy, and gloomy here this morning. Plus the temperature has cooled considerably. Soup season! :-) This looks terrific -- neat flavor in this. Thanks!

    ReplyDelete
  5. I got all the veggies yesterday at the local farm market. Just made your soup - smells delicious!

    ReplyDelete
  6. soup can hit the spot in the summer months too, and this one definitely would! your pictures made my mouth water!

    ReplyDelete
  7. It's starting to cook off a bit, but still too hot for soup. Can't wait for cooker weather. Your soup looks so healthy and very hearty, and also, quite delicious!

    ReplyDelete

I love to hear from you!