Turkey, Okra, and Rice Soup |
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Prep Time: 60 Minutes Cook Time: 53 Minutes |
Ready In: 113 Minutes Servings: 10 |
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In 'The Berghoff Cafe Cookbook' Ingredients:
2 tablespoons vegetable oil |
1 cup finely chopped onion |
1 cup finely chopped celery |
1 cup finely chopped carrot |
1 cup finely chopped leek, white and light green parts only |
2 bay leaves |
1/8 teaspoon fresh ground black pepper |
2 quarts chicken broth or 2 quarts turkey broth |
3 cups diced boneless cooked turkey |
1/4 cup prepared creole seasoning (i use salt-free) |
1 (8 ounce) can chopped tomatoes with juice |
kosher salt |
2 cups frozen cut okra, thawed |
1 cup finely diced green bell pepper |
2 cups cooked white rice, for serving |
Directions:
1. Heat the oil in an 8- to 10-quart stockpot over medium heat.
2. Add in the onions, celery, carrots, leeks, bay leaves, and pepper.
3. Stir/saute until the vegetables are tender but not browned, 5-8 minutes.
4. Add the chicken broth, turkey, Creole seasoning, and tomatoes, and let simmer slowly for 35 minutes.
5. Adjust the seasoning to taste with salt.
6. Stir in the okra and simmer until just cooked, about 5 minutes.
7. Add the diced green peppers and cook for 5 minutes.
8. Serve the soup in individual bowls with 1 to 2 tablespoons of cooked rice in each.
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