Wednesday, February 25, 2015
Turkey, Bean, & Carrot Soup
If you're tired of chili, or haven't made it in a while, this can serve as a nice substitute. The ground turkey is yummy and tasty!
1/4 c. chopped onion
1 lb ground turkey
1 small can of tomato paste
1 tbsp. minced roasted garlic
white navy beans- about 1 1/2 cups
5-6 carrots, chopped
1 32 oz. box broth- vegetable, beef, or chicken (I used chicken, made by Progresso, and it was yummy)
seasoning to taste (I used pinch of oregano, cumin, onion powder, salt, and pepper)
The night before, I put a pound of ground turkey in the crock pot with tomato paste, about a cup or cup and a half of water, 1 tbsp. roasted minced garlic, 1/4 c. chopped onion, salt, and pepper. Set some dried beans in a soup pot to soak overnight (after rinsing and sorting). The turkey cooked in about 3 hours in my slow cooker, and I then put it in the refrigerator to chill.
The next day, I chopped some carrots into chunks, and added those to the drained beans. I covered all with broth and let simmer on the stove for an hour or two, stirring until carrots are soft and beans are fully cooked. The carrots may not take as long as the beans; in this case, remove the carrots carefully with a slotted spoon, and add to the turkey mixture, which should be chilling in the refrigerator. When the beans are finished, chill.
Finally, add the turkey and tomato-paste mixture to the beans and broth, stirring on low simmer until heated through, about 10-15 minutes.
Add salt, pepper, and other seasonings of your choice- or hot sauce- to taste!
Serve piping hot with fresh buttermilk biscuits or good bread! We are really into marmalade right now if you can't tell! :-)