Yes it’s soup time again! For those of you who know me well, I know this won’t come as a surprise. I LOVE soup so so so much!!!
But in my defense it’s hot here in Arizona and people don’t typically eat hot soup when it’s hot outside. Hence why there aren’t many great soup places down here. Additionally with the pandemic the store shelves are empty when it comes to things such as canned goods. So a good old cup of Campbell’s isn’t an easy option for the soup obsessed.
With this recipe the Red Onion and Worcestershire Sauce are a powerhouse combo that tickle both the scent and flavor senses while the Beef Bouillon brings an extra depth of flavor not achieved by the Chicken Broth alone. The Yellow Carrots are far more mild in flavor for those of us (ahem, me) who do not prefer cooked carrots in general. I hate them actually but tolerate them in soups and casseroles. The hubby (who is not a fan of me cooking with ground turkey) likes this recipe so much he’s been begging that I duplicate the flavors in a casserole type version instead of a soup. So stay tuned for that in the near future.
What are some other ingredients you would add to this dish? Perhaps some corn or asparagus. Let me know your thoughts in the comments below!
x2 TBS Olive Oil
x1 Large Red Onion Chopped
x1 Cup Yellow Carrots Chopped
Half Bunch Celery Chopped
x4 Cloves Garlic Minced
x1 lb Ground Turkey
x1 TBS Penzeys Spices – French Thyme
x1 TBS Lawry’s Seasoned Salt
x1 tsp Garlic Powder
x4 TBS Worcestershire Sauce
x32 oz Low Sodium Chicken Broth
x24 oz Water
x1 TBS Better Than Bouillon Roasted Beef Base
x1 Cup Whole Milk
x8oz Velveeta Cheese
x2 Cups Brown Rice
Sauté the Red Onion, Yellow Carrot, Celery and Garlic along with the Olive Oil and a sprinkle of S&P for approximately ten minutes or until the onions become translucent. Add the Ground Turkey with an additional sprinkle of S&P and cook completely. Add the French Thyme, Lawry’s Salt, Garlic Powder and Worcestershire Sauce. Give everything a good stir and sauté for another ten minutes or so.
Add one x32 oz box of Chicken Broth being sure to scrap the yummy brown bits from the bottom of the pan as you do so. Also add x3 additional cups of water and x1 TBS of Better Than Bouillon Roasted Beef Base. Bring to a hard boil for ten minutes then reduce heat to a simmer.
Finally add the Milk, Velveeta Cheese and Rice. Leave the soup on a slow simmer for a minimum of an hour before serving to really let the flavors develop and melt together.