TURKEY VEGETABLE MEDLEY SOUP

I really enjoy making a large pot of soup because it is an easy one pot meal. I also like the idea of a carry over meal; where you can make extra so you can have it the next day. With the colder months coming on, it's always comforting to come home to a nice warm meal. I say what is more cozy than a warm bowl of soup? Make sure to make extra cause the soup only gets better the next day!

Serves 6

Ingredients:

  • 2 tbsp olive oil
  • half a medium onion, chopped
  • 2 garlic cloves, minced
  • 1 medium sized potato, peeled and diced
  • coarse salt
  • freshly cracked black pepper
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 tsp Italian herb seasoning blend
  • 4 cups chicken stock
  • 1-1/2 cup shredded leftover cooked turkey meat (use smoked turkey if you can find it)
  • 2 bay leafs
  • can of diced tomatoes (28 fl oz. or 796ml)
  • 1/2 cup frozen green peas
  • handful of chopped fresh parsley

1. In a large soup pot, drizzle in 2 tbsp olive oil and add in the chopped onion, garlic, and diced potato. Season the mixture and saute for 2 minutes. Then add in the carrots, celery and the Italian herb seasoning blend and saute another 2 minutes. Make sure to season here again.

2. Pour in the 4 cups of chicken stock and add in the shredded turkey and the bay leafs. Let the pot come up to a bubble then let the turkey flavour cook into the soup for a few minutes. Pour in the can of diced tomatoes including the juice and stir to combine. Turn the heat to a gentle simmer, cover it and let it cook for a good 10 minutes.

3. Take the lid off and when you're almost done cooking add in the frozen green peas. This will help to cool down the soup before serving. Throw in the chopped fresh parsley and serve immediately.

Cooks tip: Make sure to taste the soup before serving and season with a little more salt and pepper if necessary.



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