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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 14 |
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No, that's not a typo. My DH calls my soups stoup because I make them THICK. My oldest son is down with a head cold and a sore throat and I didn't have time for my usual, homemade chicken and noodle soup so I whipped this up instead of the planned dinner he wouldn't have been able to eat. You don't have to have a head cold to enjoy this. You just need to be looking for a bowlful of meaty goodness and colorful veggies with a little extra zip. Note - vegetable juice cocktail is V-8. But that isn't in the ingredient database so I can't say it. Ingredients:
2 lbs ground turkey |
1 large onion |
1 -2 cup chopped zucchini (1, 8-10-inch or 2, 6-inch squash) |
1 -2 cup chopped yellow squash (1, 8-10-inch or 2, 6-inch squash) |
2 (14 1/2 ounce) cans diced tomatoes |
1 lb frozen spinach (optional) |
2 small fresh jalapeno peppers, minced |
2 garlic cloves, put through press |
1 tablespoon parsley |
2 teaspoons oregano |
4 cups chicken stock |
8 -12 ounces vegetable juice cocktail (optional) or 8 -12 ounces tomato juice (optional) |
1 cup rice |
olive oil |
Directions:
1. In a large pot, brown the ground turkey and onions in a little olive oil.
2. Add all the other ingredients and bring to boil.
3. Simmer 15-20 minutes, until rice is soft and flavors are well blended.
4. Note: If you prefer a thinner, more brothy consistency add more chicken stock and taste to adjust seasonings.
5. Note: The jalapenos don't make this really hot - just a little zippy. If even this is too much substitute the milder Anaheims or Cubanelle -type sweet peppers. If its not spicy enough for you go for whatever variety suits your taste.
6. Note - I haven't frozen it, but it ought to freeze as well as any other soup.
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