As spring is fast approaching, and it starts to get warm outside, we often tend to put the breaks on all of the warm and fuzzies about soups that have kept us warm all winter long. Instead of preparing to store the stock pots over the next few days, I’ve decided to give this week one good run on all of my favorite soups and gumbos. Now …that I’ve made a mental note, lets keep in mind that vegetable soups are ideal for late winter and are a great way to incorporate into our diets some of those three to five daily servings of vegetables that the U.S. department of agriculture recommends. Finding a variety of vegetables is particularly challenging at this time of year in many parts of the country, where the farmers’ markets are often bare despite the fact that the calendar says it’s spring. Still, it’s easy to make delicious combination of onions, garlic, carrots, celery, turnips and canned tomatoes. All of these vegetables are easy to keep on hand even in the depths of winter. I’m convinced that one of the reasons the french diet is such a healthy one, despite the butter and cheese, (that I absolutely LOVE…might I add) is that dinner in France is so often a simple vegetable soup made with whatever ingredients are fresh. Soups fill you up, they’re comforting, and they offer a lot of concentrated nutrition in a bowl at a reasonable cost, both caloric and monetary. They’re simple to make and oh so forgiving! Despite the fact that chefs use chicken stocks made daily, most french homemakers do not. Water will be just fine for this weeks offering. You may already have what you need in you fridge to get started on your delicious ground turkey and vegetable soup. Hope you enjoy!!
Homemade Turkey and Vegetable Soup
- 1 lb lean ground beef or turkey
- 1 packet Sazon
- 1 onion diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 3 1/2 cups beef broth
- 1 can 28 oz diced tomatoes with juice
- 1 can condensed tomato soup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon italian seasoning
- 1 bay leaf
- salt and pepper to taste
- 3 cups mixed vegetables fresh or frozen
- Brown onion, ground beef and garlic until no pink remains. Drain any fat.
- Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
- Stir in vegetables and simmer 15-20 minutes or until potatoes are tender.