-Striving to live a simple, healthy life one day at a time-

Turkey Veggie Soup with Apples


I just can't get enough of soup this past week.  Fall is my favorite season, and it feels so good to have a warm healthy bowl of soup on cool days.  The recipe for this soup was inspired by Tosca Reno's Harvest Soup recipe in her Eat-Clean Diet for Family & Kids book.  Though her version sounds delicious as it is, I made a few changes (some by mistake).  The first change is that the turkey was baked in the oven instead of preparing it in a pot to make stock (the mistake).  My husband cooked the turkey while I was away at school (so nice of him!), and I realized the next day that the recipe called for it to be prepped differently.  No big deal.  I had some chicken and vegetable broth in the cupboard that worked just as good.  The other changes consisted of a few vegetable additions that her recipe didn't include.  I also omitted the 1/2 cup of apple cider her recipe called for, only because I didn't have any on hand!  It's a shame because I know that cider would have made it even better.  I was pleased with the end result though.  The apples really add a special flavor.  Try it out, I'm betting you'll like it!



Turkey Veggie Soup with Apples

Ingredients:
1 turkey breast (with bones or boneless could work too) baked according to directions
3 - 32 oz. cartons of Chicken or Vegetable broth or a mix of both
1 large onion, chopped
1 green pepper, chopped
1/2 bag of baby carrots
4 ribs of celery, chopped
2 tart green apples or hard red apples, chopped, leave skin on
2 sweet potatoes, chopped
6 Brussels sprouts, remove hard end, chop or shred
1 summer squash
1-2 cups of fresh green and yellow beans, chopped
1 tsp. salt
Fresh ground pepper
4 bay leaves
1 tsp. basil
1 tsp. fresh or dried parsley

Directions:
Bake the turkey as directed (this can even be done a day or two ahead).  Before beginning cut the turkey up into cubes or shred it.  I didn't add in the entire turkey.  We had plenty left over to create another meal out of.  Grab a stock pot and pour the broth in.  Place pan on the stove over med/high heat.  Start adding in all the remaining ingredients and stir.  After the soup begins to boil, turn heat down to simmer, cover and wait about 30 minutes.  Soup is done when all veggies are soft.






0 comments:

Post a Comment

Comments Welcome!