Dec
Need to take the chill off? I made a pot of my sister’s turkey soup recipe and ate it for a week. Spinach adds a wallop of healthy goodness to this hale and hearty, but easy to make soup. Rosemary, the secret ingredient, contributes its own special fragrance. Serve with a crusty whole wheat baguette and a garden salad. As always, don’t forget to use wholesome, organic ingredients, locally grown if possible. This recipe is in my book, The Denim Diet, along with thirty other great recipes that are healthy, filling, and perfect for your weight-reducing efforts.
Makes 8 servings
2 tablespoons olive oil
1 yellow onion, chopped
1 clove garlic, minced
2 cups chopped carrots
8 cups vegetable broth
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 (15-ounce cans) white beans, rinsed and drained
1 cup cooked barley (optional)
3 cups diced cooked turkey breast
1 bunch spinach, stemmed and rinsed, or
1 (10-ounce) package thawed frozen chopped spinach
In a large soup pot, heat the olive oil over medium heat and sauté the onion, garlic, and carrots until softened, about 5 minutes. Add the vegetable broth, herbs, salt, pepper, beans, cooked barley (optional) and turkey. Bring to a boil, cover, reduce the heat to a simmer, and cook for 20 minutes. Remove from the heat and stir in the spinach until wilted.
