Funny, that's what's on the menu here! We (and I do mean "we" because hubby actually helps!) make a huge batch of Turkey soup after Thanksgiving and freeze it. It has tons of veggies that he shreds in the 'salad shooter' (zucchini, carrots, parsnips, turnips). I debone the bird (hate that job!) and cook up the chopped onions and spices. Add barley as well. It's really good!
Imagine what you could do if you could do what you imagine.
Of course, I made changes. I used brown lentils and cooked it longer, I did not puree the soup, I added diced potatoes when I added the lentils, and I stirred the spinach leaves into the soup before I served it.
"If a tree falls in a forest and no one is around to hear it, does it make a sound?"
I made a 5 can vegetable soup the other day - One can carrots, one can cut green beans, one can chicken broth, one can zucchini in Italian tomato sauce, one can of tomatoes with garlic, basil and oregano.
After I heat the soup, I like to put it in the blender and blend it to be more like a bisque.
I also make this one without the zucchini and with tomatoes with jalapenos or chilies. You could put Taco seasoning in this.
Here's a recipe I got from Woman's World magazine. I make several changes to the recipe (see my changes below the recipe), and I really enjoy this soup.
BEEF, BROCCOLI AND BARLEY STEW
½ lb. lean ground beef 1 onion, chopped 1 clove garlic, minced ½ cup pearl barley 2 containers (32 ounces each) lower sodium beef broth 1 bunch broccoli (1 lb.) 2 large tomatoes 3 ribs celery 1 medium zucchini 10 ounces fresh mushrooms 1 tsp chili powder Salt and Pepper to taste Grated Cheddar Cheese, optional
1. In large pot or Dutch oven, brown beef; add onion and garlic and saute 3 minutes. Add barley and beef broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, cut broccoli, tomatoes, celery, zucchini and mushrooms into bite sized pieces; add to barley mixture along with chili powder. Bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally or until vegetables are tender.
3. Season with salt and pepper. If desired, serve sprinkled with cheese.
Makes 6 servings
Things I do differently:
1. I only make half of the recipe, but use all the broccoli, tomatoes, and more zucchini and celery – but no mushrooms (I don’t like them).
2. I don’t use onion or minced garlic, I put garlic powder on the browned ground beef.
3. I cut the vegetables into smaller cubes and cook them longer than 15 minutes – more like 30 minutes to make them tender.
4. I don’t use chili powder, I use Morton Season All Salt (about 1 Tablespoon), so I don’t add any other salt, just some pepper. I don’t add cheese either.
1 lb turkey Italian Sausage 1 medium onion chopped 1T olive oil 3 T flour 2 cups diced, cooked potatoes 1 bunch kale 4 cups chicken stock 2 cups milk salt, pepper, red pepper flakes
Brown sausage and onion in oil. When sausage is cooked through, sprinkle with 3 Tablespoons flour, cook until browned, adding a bit more oil/butter if needed. Add 1 quart chicken stock, and 2 cups milk, cook until slightly thickened. Add 2 cups cubed cooked potatoes (no need to peel), one bunch of chopped kale, salt, pepper, and red pepper flakes to taste. Let simmer until thickened and kale is tender.
The original recipe called for regular Italian sausage, no flour and used heavy cream instead of milk. The little bit of flour allows it to thicken plenty without the heavy cream.
These recipes sound really good. Here is one of my favorites:
Smoky Refried Bean Soup (from Fat Free Vegan)
Use the minimum amounts of chipotle chili powder and hot sauce to make this a mild dish or add more to make it as hot as you dare.
1 large onion, chopped 3 - 4 cloves garlic, minced 1 green bell pepper, chopped 1 1/2 cups vegetable broth 1 14-ounce can diced tomatoes (I used fire-roasted) 15 ounces fat free refried beans 15 ounces black beans, cooked 1 cup frozen corn kernels 1 teaspoon cumin 1 1/2 teaspoon smoked paprika 1/8 - 1 teaspoon chipotle chili powder (to taste) 1 teaspoon hot sauce (or to taste) 1/2 teaspoon Mexican oregano (optional) salt and pepper, to taste
Spray a large, non-stick pot with cooking spray, and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.
Serving suggestion: Garnish with fresh tomato salsa and serve with baked tortilla chips (count) and a large salad.
Makes 4 large servings. Per serving: 257 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 47g Carbohydrate; 0mg Cholesterol; 895mg Sodium; 14g Fiber
244.5 Calories for 1.5 cups (using 1 can corn in recipe)
Cherry Exercise and eating right creates a healthy, active life
Joined WW Online Jan. 2008 (204.5 lbs) Made goal March 2009 (150 lbs) Core all the way