Turkey and Vegetable Soup

Turkey and Vegetable Soup - Serves 6 - 1 1/2 cup servings.
1 lb.         Ground Turkey.

3-4           Carrots sliced.
1/2 cp.      Onion chopped.
2-3 med.   Potatoes cubed.
1-2 stalks  Celery.
1/2            Acorn Squash peeled and cubed.
1/2 cup     Kale tore in pieces. (Optional)
Fresh basil cut or tore. (handful)
1 tsp         Black pepper
Garlic salt to taste
1               Bay leaf
1 tsp         Oregano
1/2 Tbsp.  Aglio Olio seasoning blend from Trader Joe's (optional)
2-3 cups   Chicken Broth

Cut the squash in half and remove seeds. Place in baking pan meat side down. Fill the pan about 1 in of water. Place in a preheated oven (400 degrees) and bake for about 15 or twenty minutes. If it's not firm, remove and let cool. Remove peel, cube, and set aside.

Spray the pan with oil or add 1 tbsp. oil to a big pot. Sauté the onions, carrots, celery until the onions start to become translucent. Then add the ground turkey. Cook breaking it up until the turkey is browned. Add the rest of the ingredients, bring to a boil. Stir off and on as it boils for about 10 minutes. Turn down to medium/low and cook for another 10 minutes then turn to just above simmer, you don't want it to really boil, for two hours or until the vegetables are soft but not mushy. Stirring occasionally.   

Serve with a dinner roll and pair with a crisp white wine.

Turkey, Cabbage, and Veggie soup

 Turkey, Cabbage, and Veggie soup makes 16 - 2cup servings

1 lb 4 oz         Ground turkey 93% lean

4                     Klondike potatoes Cubed.

1 bunch          Green onions chopped.

3 - 32 oz         Chicken broth boxes

2 large            Celery stalks sliced.

2                     Garlic cloves chopped.

1/2 cup           Chopped onion chopped.

4-5                  Carrots sliced.

1 head            Cabbage chopped.

4 tsp.               Italian style soffritto seasoning blend. (Trader Joe's)

Salt and pepper to taste

Brown the turkey in a large 8-quart pot. Use a masher to break up into small pieces. Then add all veggies, except cabbage, and 2 of the boxes of broth. Add seasoning, you can substitute other Italian brand seasoning or use your own blend. Bring to boil on medium, then cook for 30 minutes. Stir in half the cabbage cook for 5 minutes. Add the rest of the broth and stir in the other half of the cabbage. Bring to boil, then turn to medium low and cook until potatoes and carrots are tender. 

This will give you leftovers for lunch or dinner during the week. 

Pairs well with a Sauvignon blanc wine.

Turkey and vegetable soup

 Turkey and vegetable soup - 8 -1 cup servings

1/2 cup          Celery chopped

2/3 cup          Onion chopped

1/4 cup          Green onion chopped

2                    Carrot's peeled and sliced

1/2 cup          Potatoes cubed

1 can             Great northern beans 

1 can             Fire roasted                                                    tomatoes chopped

1 lb. 4 oz.      Ground turkey 

1/2 cup          White Wine

3 cups            Chicken broth (low sodium)

1 Tbsp.          Basil

1 Tbsp.          Oregano

1 Tbsp.          Chili flakes - Optional

1/4 tsp.          Cayenne pepper- Optional

1 tsp.             Turmeric 

1 tsp.             Black pepper

1 tsp.             Garlic salt

Brown turkey in a large sauce pan, break apart. Add all the vegetables. Cook until tender and starting to stick. Then add wine and broth. Add tomatoes and beans last. Bring to a roiling boil. Turn it down just enough so it's not bubbling over and cook 10 minutes. Then turn to medium heat for 15 minutes and then simmer until vegetable are tender. 

Serve with a roll or salad, or both! 

Hamburger Soup

 Hamburger Soup - 4 + Servings

1 pound         Hamburger

32 - 40 oz.     Broth

2                    Carrots sliced

1 stalk           Celery sliced

1                    Jalapeno chopped (Optional)

1                    Hatch pepper chopped

1 small          Onion chopped

1 can             Beans (your choice)

3 med.           Tomatoes sliced and cut in quarters.

1 sm. can       Chilis

1 tbsp.            Italian Season*

Salt and pepper to taste.

Fresh basil or 1 tbsp. dried.

Brown hamburger. Add veggies and cook until soft. Add Broth and bring to boil. Boil on high for 30 minutes. Then turn to simmer for 2-3 hours.

*Trader Joe's Italian Style Soffritto Seasoning Blend.

Serve with rolls or salad. 

Turkey vegetable soup

 I don't know about you, but I can eat soup year-round. It's one of my super comfort foods. Here is a healthy one I use when I have leftover turkey. This is so easy, it only takes a few minutes to prepare.

Turkey vegetable soup Serves 6

3 cups    Turkey cubed or pulled apart

1 cup      Frozen peas

1 1/2      Jalapeno sliced (Optional)

1/2         Onion chopped

1            Yellow squash cut into cubes

2            Carrots sliced

2  Med.  Potatoes cubed

6 cups    Chicken broth

1 can     Northern beans

1 Tbsp.  Italian seasoning

Salt & Pepper to taste

Add all ingredients, except for beans and peas to the crockpot. Cook on high for 4 to 5 hours or 7 to 8 hours on low. Add the beans and peas one hour before ready to serve. 

Pairs as with any light meat soup, a white wine. Serve with a salad or rolls. Or both if you're hungry.

Calories per serving 266. 

January Soup

January Soup - serves about 8 

Perfect for left over ham!

Boil the ham off the bone. Save half of the broth. Cut the ham up and set aside. 

1 can        Northern white beans

2 cups      Chicken broth (approx. the same as 

                 the left over broth)

1               Sweet potato or Yam peeled and 

                 diced

2 Sm         Red potatoes peeled and diced

2               Jalapeno's sliced (optional)

1               Zucchini diced

7-8           Green beans, ends pinched off and cut into quarters

1/2            White onion diced

4 cloves    Garlic sliced and cut in half

3 - 4          Carrots peeled and cut in chunks. 

1/2 Cup     Frozen peas

Salt, pepper, turmeric to taste, then approx. 1 tbsp. oregano and basil.

All the vegetables are options, use what you like. Add everything to the pot except beans and peas. Bring to boil and then turn down to simmer for 3 hours. Then add peas and beans and simmer another hour or until everything is tender. Quantities may be adjusted to the amount of ham you have to boil. This recipe is a nice easy one for winter and there are usually a lot of left overs. 

Sweet and Spicy Squash Soup

 It's that time of year. Yummy creamy soups for fall. 

Sweet and Spicy Squash Soup approx. 6 - 8 servings

2                Baked Butternut squash

2                Baked Kobocha squash

1                Jalapeno diced 

2 clove      Garlic diced

1/4             Onion diced

1 or 2         Pair peeled and cut up

1 or 2         Plums peeled and cut up

3 cups        Chicken broth 

1 1/2 cups Half & Half

1 tsp          Black Pepper

1 tsp          Cumin

1 tsp          Cinnamon

1 tsp          Oregano

1 tsp          Salt

1 tbsp.       Olive Oil

Slice the squash in half and clean out the seeds. Put them flesh side up and brush with a little oil and then salt and pepper. Bake on 400 degrees for about an hour. I bake mine the night before. Scoop out all of the flesh put in the bowl cover and cool over night. The skin of the squash is very thin, you may need to hand peal a bit off. 

In a big pot put the olive oil in and heat. Add the minced pepper, onion, and garlic and sauté until tender. Add the fruit cook until tender. Mash together. Stir the squash in. As it warms alternate half and half with the broth until used. Depending how big the squash are. you may need to use more liquid. 

Mash until it is as smooth as you can get it. Simmer for 10 minutes stirring frequently. Then use a cup or measuring cup to put in the blender to puree. Then simmer another 10 to 20 minutes. Serve with rolls or breadsticks. 

Chicken, Vegetable and Bean soup

This is the perfect recipe for cold days!

 Chicken, Vegetable and Bean soup

1 LB         Chicken cubed

1 cup        Celery fresh juice

1 cup        Carrot Fresh juice

1 cup        Chicken broth

2               Carrots sliced

3 sm         Yukon potatoes chopped

2 sm         Leaks sliced

1/4 cup    Onion chopped

1 stalk      Celery sliced

1 Can       White Northern Beans

1/4 tsp     Cayenne pepper (optional)

1/4 tsp     Oregano 

Pepper, Salt, Crushed chili to taste

Chicken can be whatever cut you want. I used boneless thighs. I juiced the celery and the carrots but if you don't have a juicer or don't want to take the time, you can substitute with vegetable or chicken broth. 

Brown the chicken. Add all the veggies and broth and juice. Bring to boil. Boil for 30 minutes then turn to simmer for 3 to 4 hours. Simmer until tender. Add drained beans one to 2 hours before serving. 

Serve with rolls or a salad.

Pairs well with a white sparkling wine.  

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