Created by Kchurchill5 on September 27, 2016
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.