Turkey Vegetable Soup (Stew) With Brown Rice |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This is definitely a work in progress. Don't make this unless you're wanting to find ways to improve it. Ingredients:
3 garlic cloves, minced |
2 stalks celery, chopped |
56 g onions, chopped |
6 cups water |
1 cup chicken broth |
200 g carrots, peeled and sliced |
400 g yukon gold potatoes, peeled and cubed, divided |
1 teaspoon dried parsley |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
1/4 teaspoon dried oregano |
1/4 teaspoon black pepper |
1 teaspoon worcestershire sauce |
8 ounces fresh tomatoes, quartered |
1/2 cup brown rice |
2 cups cabbage, shredded |
1 lb skinless boneless turkey breast |
1 cup spinach (optional) |
Directions:
1. In a large soup pot, saute garlic, celery and onion in about 2 TBS of the fat free chicken broth until glassy but not browned.
2. Add water, chicken broth, carrots, and potatoes and bring to a boil. Turn heat down and simmer for 15 minutes.
3. Pull out 1/2 of the potatoes, mash and stir back into soup.
4. Add spices, Worcestershire sauce, tomatoes, and cabbage.
5. Break up tomatoes with your spoon.
6. Allow to cool, add brown rice and turkey cutlets.
7. When ready to finish, bring soup to a boil, cover, and reduce heat. Simmer for 40 minutes. If using, add spinach in the last 5 minutes.
8. Serve hot with some crusty bread and parmesan cheese if desired.
|
|