I make a turkey on Thanksgiving only because I know there will be enough left over for turkey soup. Maybe it’s the ginger, maybe it’s the dill, but this is no ordinary turkey soup. I love it, the kids love it, my Italian husband will eat it (there’s no pasta in it so that is saying a lot). It’s light and packed with healthy ingredients and takes about 25 minutes to prepare. Traveling moms – this soup freezes so well! It will save you dinner time prep in the future, promise. Ziploc freezer bags work perfectly.
In a large pot, combine the following ingredients:
Chopped turkey pieces (I use the food processor b/c I like the pieces small. Ditto for the carrots (I prefer fast over beautifully sliced).
2 carrots sliced thin (or chopped in the food processor)
2 zucchini & yellow squash diced
¼ green pepper
¼ red pepper
2 cans diced Italian tomatoes
2 cans water (tomato cans)
1 whole jalapeno
2 chicken bouillon cubes
½ tsp ginger
Italian seasoning; sprinkle dill weed, celery salt
1 can whole kernel corn, drained, rinsed
1 can navy beans
1 can peas (add later)
Bring to a boil then simmer for 25 minutes.
No, the squash will not get too soft and yes, you can use frozen veggies instead of canned. The soup does NOT have a tinny taste but I rinse the canned stuff first anyway. The dill weed is an important ingredient so don’t skimp unless you don’t like dill.