|Turkey Veggie Soup|
2 portion sizes in covered containers
are in our freezer.
That night was Saturday night! Earlier last week it was 63°F outdoors! I did write 63°F! What a change from cold with wind chill weather. Saturday the wind chill made it just outright frigid. Brrr! Bring out a bowl of hearty tasty soup.
Turkey Veggie Soup is one of our faves! There are many spices to flavor the browned ground Turkey while this soup is really making itself on the stove.
Last week while putting the ingredients together, I found there was no chopped Spinach in our freezer. Chopped Broccoli was a great substitute!
We were really hungry at dinnertime, so there was no photo op of hot hearty steaming soup in bowls. The photo above shows the portions in freezer containers- getting ready to be placed in our freezer.
When reheating it for dinner, I add about 2/3 of another can of Chicken Broth to the pot. Rice always absorbs the extra liquid, so more broth is needed when reheating.
If you've never enjoyed this soup, make a batch. It is so good!
Turkey Veggie Soup
1 lb. Ground Turkey, browned
4 cans (14.5 ounces each) College Inn Light & Fat Free Chicken Broth
1 can (14- 20 ounces) Diced or Whole Tomatoes (cut into pieces), drained
1 box (8- 10 ounces) chopped frozen Broccoli (or Spinach), thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1 pkg. (10- 14 ounces) defrosted Green Beans- optional
1/4 teaspoon Ground Black Pepper
3/4 teaspoon Paprika
1/4 teaspoon Basil
1/4 Teaspoon Oregano
1 Tablespoon dried Parsley
- Brown Ground Turkey and drain.
- Place in large pot or Dutch Oven.
- Add remaining ingredients to pot, stir.
- Bring to a boil. Reduce heat to simmer.
- Simmer about 45- 60 Minutes- until Rice and Carrots are cooked.
- Stir occasionally while simmering.
My freezer containers are always ready to pack away the extra portions.