This Turkey Soup was a huge hit with my family. I’d say it’s a cross between a hearty chili or a hamburger stew. The beauty of this recipe is that you can add or omit any veggies you choose. By the way, I think zucchini, corn, or even mushrooms would be nice additions next time I make this soup.
2 lbs. ground turkey
1 large onion, diced
4 stalks celery, diced
3 cloves garlic, minced
2 cans (14.5 ounce) diced tomatoes
3 cups broth (beef or vegetable), more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
8 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
1 (6 ounce can) tomato paste
1/2 teaspoon Sea Salt (more to taste)
1/2 teaspoon black pepper, more as needed
2 teaspoons dried parsley flakes
1/2 teaspoon ground oregano
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper (more to taste)
3 bay leaves
Cook ground turkey in a heavy large pot. Once meat is browned, push meat to edges and add diced onion, celery, and garlic and cook until soft. Mix up the meat and vegetables, and drain as much of the fat off as possible. Add canned diced tomatoes, chopped peppers, carrots, and spices. Mix in tomato paste and broth. Cover with lid, and bring to a boil. Reduce heat and let simmer for a few hours with bay leaves. **About an hour before serving, chop potatoes and mix into the soup.
**If short on time, add potatoes along with other veggies, cover with lid and bring to a boil. Reduce heat and let it simmer for 20 min.
Top with avocado chunks or your choice of cheese. Be sure to remove bay leaves before serving.
(Inspiration for this recipe found here.)
Here’s my latest Core & Abs. My participants have really enjoyed it!