Dan's easy "hamburger" soup with ground turkey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package (1.25 pounds) ground turkeySix (6) cups of waterFour (4) teaspoons low sodium beef or chicken bouillonOne bag of frozen mixed vegetables (10 ounces)3 cloves of garlic1 tablespoon Italian seasoningFour or five palm-sized red potatoes (about one pound)
Start browning the ground turkey. Don't break up the clumps too much; you want larger pieces to bite into when the soup is cooked.
At the same time, combine six cups of water, four teaspoons (four cubes) of low sodium beef or chicken bouillon, one package frozen mixed vegetables, three cloves of garlic, and one tablespoon of Italian seasoning into a six-quart pot. Begin heating on medium heat.
While the meat is browning and the soup base is heating, wash four or five medium-sized (fit in a loosely-closed fist) red potatoes (about a pound). Cut into quarters and add to soup base.
By this time the ground meat should be evenly browned. Pour off any liquid and put the meat into the soup. Bring to almost a boil (just starting to rumble and a few bubbles), then turn down the heat and simmer for about an hour.
If you're using a crockpot, cook on Low for eight hours. This may be made the night before to save time in the morning.
Makes about eight (8), one-cup servings.
Flavor variation one: for a slightly stronger meat flavor, allow the meat to burn slightly (i.e. instead of light brown, a caramel color) and reduce the amount of bouillon by one teaspoon (i.e. only three teaspoons). This intensifies the flavor.
Flavor variation two: if making this with hamburger, use only two teaspoons of bouillon and sear the hamburger rather than brown it (the meat will finish cooking in the soup).
Flavor variation three: see "Dan's autumn hamburger soup", which substitutes squash and parsnips for the mixed vegetables.
Number of Servings: 8
Recipe submitted by SparkPeople user DANJODEA.
At the same time, combine six cups of water, four teaspoons (four cubes) of low sodium beef or chicken bouillon, one package frozen mixed vegetables, three cloves of garlic, and one tablespoon of Italian seasoning into a six-quart pot. Begin heating on medium heat.
While the meat is browning and the soup base is heating, wash four or five medium-sized (fit in a loosely-closed fist) red potatoes (about a pound). Cut into quarters and add to soup base.
By this time the ground meat should be evenly browned. Pour off any liquid and put the meat into the soup. Bring to almost a boil (just starting to rumble and a few bubbles), then turn down the heat and simmer for about an hour.
If you're using a crockpot, cook on Low for eight hours. This may be made the night before to save time in the morning.
Makes about eight (8), one-cup servings.
Flavor variation one: for a slightly stronger meat flavor, allow the meat to burn slightly (i.e. instead of light brown, a caramel color) and reduce the amount of bouillon by one teaspoon (i.e. only three teaspoons). This intensifies the flavor.
Flavor variation two: if making this with hamburger, use only two teaspoons of bouillon and sear the hamburger rather than brown it (the meat will finish cooking in the soup).
Flavor variation three: see "Dan's autumn hamburger soup", which substitutes squash and parsnips for the mixed vegetables.
Number of Servings: 8
Recipe submitted by SparkPeople user DANJODEA.
Nutritional Info Amount Per Serving
- Calories: 236.8
- Total Fat: 9.6 g
- Cholesterol: 72.3 mg
- Sodium: 394.7 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.4 g
- Protein: 21.7 g
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