Getting cold again, so soup season is in full force in our house. This soup can be made with just veggies or chicken thighs would be really tasty also. My cooking style is, if you haven’t noticed from previous recipes, trying to figure out what to do based on what’s left in the fridge and pantry.
Thanksgiving was the week before and my dad brought over a huge Wegmans bag of green beans, there was a good amount of Brussels sprouts already prepped leftover that didn’t fit in the roasting pan, plus extra carrots, corn, and broccoli. My ground turkey was about to go bad. All these ingredients looked like the makings of a great garbage soup and it was!
1lbs Ground Turkey
32oz Chicken Broth
14.5oz Diced Tomato (small can)
28oz Crushed Tomato (large can)
1 Small Head of Broccoli
2 Ears of Corn (2-3 Cups of Frozen Corn)
1 Large Carrot
2 Cups Green Beans
2 Cups Brussel Sprouts
1 Small Onion
2 Garlic Cloves
1 T Oregano
1 T Trader Joe’s 21 Seasoning Salute (if you don’t have this you can omit or here’s a few of the ingredients to add what you want: celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, thyme, rosemary, cumin, mustard, coriander)
Salt & Pepper (to taste)
1 Box of Pasta
Rough chop the green beans, carrots, broccoli and Brussels sprouts. Remove the corn from the cob (unless bought frozen then just measure out about 2-3 cups). Dice the onion and garlic.
In a stock pot heat up 2 tbsp of oil. Once heated add all the prepared veggies, season with salt and pepper and stir. After about 5 minutes add the ground turkey and stir.
Once the turkey is browned add the chicken stock, diced and crushed tomatoes along with the oregano, TJ 21 seasoning salute, salt and pepper. Simmer for 10 minutes.
You can either cook the pasta in the soup, but I prefer to cook it separate. This way, for leftovers the pasta isn’t soggy. Rice is a good pasta substitute. Top with parmesan cheese if desired and enjoy!