Monday, May 16, 2005

Soup the provides substance yet warms your heart

I actually adapted this from Ms. Stewart. Instead of fresh tomtatoes I use canned fireroasted. Instead of chicken I used Kosher ground turkey. Instead of lima beans I use shelled edamame. I also add about 1 1/2 c. of cooked and lightly salted barley and a couple of dashes of hot Hungarian paprika. The result was a wonderfully hearty and healthy soup that provided more than a modicum of comfort on a very nasty and rainy day. This is a very simple recipe that can be made at the beginning of the week. Like most soups it tastes the best after the 2nd or 3rd day.

1 1/2 lb package of kosher ground turkey
2 medium onions chopped
2 small green bell peppers chopped
2 tbsp grapeseed oil (olive oil will do as well)
1 tbsp French thyme ( 3 tbsp chopped fresh)
1 12 oz can whole fireroasted plum tomatoes
1 12 oz can diced fireroasted plum tomatoes
4 c. of organic chicken broth
1/4 c. worschestershire sauce
Sea salt (1/2 tsp) or more to taste
Freshly ground pepper
1 package frozen sweet corn
2 c. frozen shelled edamame
1 1/2 c. cooked, lightly salted barley
4 dashes (or more to taste) of hot Hungarian Paprika.

Over medium heat saute the onions and bell pepper in the oil until onions are almost translucent in a large thick-bottomed pot. Add the turkey and break up into smaller chunks. Salt and pepper and cook until cooked through. Add the tomatoes, broth, worchestershire sauce and thyme bring to a boil then reduce heat to a simmer cover and cook for 15-20 minutes. Taste and add salt and pepper to taste if needed. Raise the heat to medium low and add the corn, edamame and barley. Season with paprika and allow to cook for about 10 minutes more. Serve warm with crusts of whole wheat artisan bread.

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