Sometimes you have a VERY busy week coming up and you need to make something that you can “grab and go” all week long. This is our go-to choice for times like that. Credit for this recipe goes to Ellie at Healthy Training. I saw this recipe in her e-newsletter awhile back and we decided to make it right away.
We like to call it “crack stew” because for some reason, we never get sick of eating it. Even if we have it for lunch and dinner several days in a row, it never seems to get old. From a health perspective, this soup has so much going for it. It is broth-based rather than cream-based, and doesn’t have any added carbs in the form of noodles, rice, or potatoes – yet it is still extremely thick and satisfying.
We altered the recipe a bit for our personal tastes and threw in even more veggies than the original recipe called for.
TURKEY & VEGGIE SOUP
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 bunch of carrots, chopped
- 2 onions, chopped
- 1 bunch of celery, chopped
- 1 fennel bulb, chopped
- 1 package mushrooms, chopped
- 1 red bell pepper, chopped
- 1.3 lbs lean ground turkey
- 4 cups veggie broth
- 1 (14.5oz) can stewed tomatoes
- 1 (15oz) can white kidney beans, drained and rinsed
- 4 ears of corn, kernels sliced off
- 3 Tablespoons tomato paste
- 2 teaspoons dried basil
- dash of salt and freshly ground pepper
- In a large skillet heat the olive oil. Add garlic.
- Add chopped carrots, cover for 5 minutes.
- Add onions, celery and fennel. Sauté until soft.
- Remove from pan, then add mushrooms and bell pepper. Sauté until soft.
- In another skillet, cook the ground turkey over medium heat until fully cooked, stirring often. Drain off excess fat.
- Transfer the veggies to large soup pot and add the remaining ingredients, and the cooked turkey. Cover and cook over low heat for 40 minutes. Add extra water as desired.
Nutritional Analysis: One serving equals: 119 calories, 1 fat, 336mg sodium, 10g carbohydrate, 3g fiber, and 15g protein.