September 27, 2016
Comfort Food, Lunch, Soups/Stews,
Poultry, Turkey, Rice, Brown Rice, Vegetables, Peppers, North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, Fall/Autumn, Game/Sports Day, Potluck, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Canned Tomatoes, Spicy more
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"A standby favorite and absolutely delicious. There is a bit of prep work; but, it really isn't difficult. And, it cooks up pretty quickly. Also, it's even better the next day. I prefer to use turkey and brown rice for my soup; but, beef and white rice works just as well. And note ... this makes a big pot of soup; so, make sure you have a few containers for leftovers."
Base ... Start with a couple of drizzles of olive oil (about 1 tablespoon). Then, add the turkey, and saute on medium heat; until golden brown, about 4-5 minutes stirring often.
Vegetables ... Then, add the onions, celery and carrots; along with a bit more olive oil (only if needed); and, continue to saute 2-3 minutes. Next, add the peppers, jalapeno, mushrooms, garlic, thyme, Italian seasoning, salt, pepper; and, saute another 2-3 minutes, stirring often. You can re-season later if needed. *NOTE: I like a mix of bell peppers (green, red, yellow, orange; choose your favorites). Remember that green is the most bitter of the other colors; so, I like to mix them up.
Sauce ... Add all the tomatoes, broth, water, brown sugar; and, stir until everything is combined. *NOTE: I like to use a mix of chicken and beef broth; but, you can use all chicken or all beef - that is your choice. Also, if the soup seems a bit thick to you; just add more water. Remember, you will be adding the cooked rice to each bowl; so, you want enough broth. Usually I add a bit more water; but, again, that is a personal taste.
Simmer ... Bring the soup to a light boil; then, return to a low simmer. Make sure to taste, and re-season if needed. Simmer, covered about 20 minutes, until all the vegetables are tender.
Rice ... Now, if you don't want another dirty pot. Simply make the rice in the soup pot; before you make the soup. You can always reheat it in the microwave. Or, as the soup cooks, prepare your rice according to package directions; then, set to the side, covered to keep warm. Again, I prefer brown rice; but, use your favorite.
Finish, Serve and ENJOY! ... First, add the parsley; and, stir to mix everything together. Second, don't forget to grate your cheese for a garish. Then, add a scoop of rice to each bowl - top with soup - cheese; and, dig in! Again, it makes a BIG pot; so, have containers available. I always freeze the rice and soup separate; that way, the rice doesn't soak up all the broth. You can always make more rice the next time you serve the soup.
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