It’s Fall, the leaves are changing colors & the temperature is dropping. It’s the time of year when people start to get into the feely-good, cozy mood and their feely-good, cozy clothes. It’s the time of year when families get together to catch up on what’s new around food….
Fall, food, & family…three of my favorite things.
This recipe is just the thing- great for a family gathering, delicious, and has everything you could think of when you think of Thanksgiving yummies (well…except the pies…or the pumpkins…)
But anywho, I think it’s delicious…and more importantly, so does my husband. If you give it a try, I hope you like it and feel free to let me know what you think!
Ingredients You’ll Need:
- 1 very, VERY, very large soup pot
- 15 cups of chicken broth (I use 15 cups of water & Orrington Farms Chicken Broth Base & Seasoning)
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 2 zucchini, diced
- 2 squash, diced
- 3-4 small/med russet potatoes, peeled & diced
- 2 medium tomatoes, diced
- 1 can yellow corn
- 1 can diced carrots
- 1 can northern white beans
- 1 can black beans
- 1 can garbanzo beans
- 1 lb ground turkey, browned
- 2 tbs oregano
- 2 tsp pepper
Steps to making the deliciousness:
- Pour 15 cups of water into a VERY LARGE soup/stew pot & mix in 30 tsp of the Orrington Farms Chicken Broth base (or, if you want, just 15 cups of liquid chicken broth). Personally, I REALLY like the broth base because it’s less expensive, it’s decently healthy, & it tastes delicious.
- Dice & add the onion, bell pepper, potato, squash, zucchini, & tomato. I typically start with the things that need to cook the longest so they’re cooking while I prep the other ingredients.
- Add the cans of corn, carrots, northern white beans, black beans, & garbanzo beans.
- While the soup is cooking, brown the ground turkey in a separate pan, drain, & add to the soup.
- At this point- your soup is probably very close to the top of your pot, if not already there, so be very careful when it comes to stirring & adding ingredients.
- Last, add the oregano & pepper to taste. No need to add the salt if you used the broth base because it already has the salt in it.
- Allow the soup to simmer for an extra 10-20 minutes until the potato, squash, & zucchini are extremely tender.
- Serve, enjoy, & be grateful for the things you have!
Prep time: 30-40 minutes; Cook time: 1 hour (w/ prep time included).
Serves: 12-15 servings