Last night I decided to make soup as when I left my Dad’s the night before he was making a soup and it spelled delicious. Keep in mind I had been gone for a week so I didn’t know what hubby left me in the house to cook. The best things about making a soup is you can usually find ingredients around the house to make some kind of soup. I took inventory and this is what I came up with:
3 – 4 Tablespoons of olive oil
3 shallots, chopped
1/2 large onion, diced
3 garlic cloves, minced
1 celery stalk, chopped
3 large carrots, cut into rounds ( I prefer thicker about 1/2 inch)
1 red bell pepper, cut into chunks (I kept about the same size of my carrots)
Fresh green beans, ends cut and chopped into about 1- 1/2 inch pieces (about 2 cups)
1- 1/2 lbs ground turkey
1 1/2 Tablespoons Herbes de Provence
1 can of cannellini beans, rinsed (12-15 oz)
8 Cups chicken stock (2 cartons)
1 can of diced tomatoes, don’t drain (12-15 oz)
Kale, coarsely chopped (1-2 bunches or about 4 cups)
1 cup brown rice, cooked
Salt and Pepper to taste
- Heat the oil in Dutch oven over med-high heat.
- Add the shallots, onion garlic, celery, carrots, green beans and bell pepper. Add a sprinkling of salt and pepper. Sauté while stirring frequently until vegetables start to soften.
- Add your ground turkey and continue sautéing until meat starts to brown (7 minutes), then add your herbs de Provence and cook for another 1-3 minutes.
- Add your beans, tomatoes with liquid, and chicken stock. Bring to boil then turn down to low.
- Add the cup of cooked brown rice and kale.
- Season with salt and pepper to taste.
- Cover and simmer until vegetables are cooked (about 10-15 minutes)
If using brown rice remember it takes about 45-50 minutes to cook.
You need to taste your broth constantly to adjust your seasonings. Salt and pepper go a long way and will also depend on the type of chicken stock you are using.