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Categories:
celery Swiss chard garlic tomatoes tomato sauce equal amounts water vegetable soup mix mixed vegetables pearl barley potatoes Worcestershire sauce bay leaf ground thyme black pepper lean ground turkey ginger chili powder paprika marjoram cayenne
Viewed: 31 - Published at: 3 years agoIngredients
- 1 (900 ml) carton low sodium beef broth or (900 ml) carton chicken broth
- 1 bunch celery
- 1 bunch kale, spinach or 1 bunch swiss chard, cut up
- 2 teaspoons minced garlic
- 2 (28 ounce) cans tomatoes, undrained,diced
- 1 (17 1/2 ounce) can tomato sauce
- equal amounts water, to desired consistency
- 1 package vegetable soup mix (Knorr or Lipton)
- 6 cups mixed vegetables (fresh or frozen , green beans, carrots, broccoli, bok choy & zucchini)
- 1 cup pearl barley
- 1 cup peeled cubed sweet potatoes or 1 cup yam
- 1 tablespoon Worcestershire sauce, hot sauce to taste
- 1 bay leaf
- 1 tablespoon ground thyme
- 1 tablespoon black pepper
- 1 lb lean ground turkey
- Spices to taste
- ginger
- chili powder
- paprika
- marjoram
- cayenne
Method
- Fry up ground turkey and set aside.
- Combine all other ingredients in 2 large pots.
- You can substitute other vegetables of your choice other than corn, dry beans or peas.
- Be careful not to overcook the garlic as it will turn bitter.
- Bring to boil.
- Reduce heat to med-low.
- Cover and simmer for 25 minutes, until potatoes are tender.
- Add turkey to soup mixture.
- Remove bay leaf before serving.
- Da-Licious!
