Family dinner discussions are always a hoot, aren’t they? I mean, you never really know where the conversation is going to go.
Well, recently, I was with the fam in Utah, and someway, somehow the conversation drifted to the best meals we’ve ever eaten. Perhaps it was because we were all elbow deep in king crab legs, but yeah — the banter went there.
And sure, there were some Cheesecake Factory responses, and a couple Filet Mignon replies. But. Three of my family members cited my hearty vegetable soup as their all-time favorite meal.
I was floored. I mean, sure, my family is nice and likes to build one another up, but this wasn’t some pity remark. They actually meant it.
And I’m not going to lie…this soup is pretty amazing if I do say so myself.
And it’s Gluten Free, and SCD friendly – with a Vegan option!
So – without further ado:
Caralyn’s Hearty Turkey Vegetable Soup
What You Need: (Makes A LOT of soup)
1/4 cup Extra Virgin Olive Oil
1 white onion, diced
7 large carrots, chopped
1 bundle of celery, chopped
1 head of garlic, minced
2 cups fresh green beans, chopped
2 zucchini, chopped
1 can butter beans, drained and rinsed
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 rotisserie turkey breast – diced (Vegan Option: sub 8 oz crumbled seitan (not GF))
2 Tbsp oregano
2 Tbsp basil
1 Tbsp tarragon
1 Tbsp thyme
1 Tbsp sage
1/8 tsp cayenne pepper
2 bay leaves
8 oz freshly grated parmesan cheese (Vegan Option: sub 2 Tbsp nutritional yeast)
1 (or two) box(es) low sodium, organic chicken broth (Vegan Option: sub veg broth)
In a large stock pot, heat 1/4 cup Extra Virgin Olive Oil for 30 seconds over medium heat. Add the onions, season with salt and pepper, and sauté until translucent, about 3 minutes.
Next, stir in the carrots with the onions, season with another pinch of salt, and let cook for 3 minutes. Then, stir in the celery, and sauté for 3 more minutes.
Next, stir in the garlic, and sauté for 3 minutes.
Next, add the zucchini, green beans, another pinch of salt, and the spices (minus the bay leaves), and sauté for 5-7 minutes. ((You will feel like you are adding a lot of dried spices, but trust me, it is delicious!))
Meanwhile, drain and rinse the beans. And remove the skin, and carve the turkey breast, being careful not to include any cartilage.
Stir in the beans. Then stir in the turkey.
Finally, add the box of stock. If you want a thinner soup, use two boxes, but I like to use one so that it is thick, and more like a stew. At this point, add the bay leaves.
Cover and bring to a boil. Once boiling, pour in the parmesan cheese and stir to combine. This thickens the soup and gives it a lovely, creamy broth.
Turn off the heat, let cool. Freeze half and enjoy the other half for the next week!
This soup was a life saver during the 8 months I was home, helping my mom recover from her stroke. I would make this up on Sunday, and we’d enjoy it the whole week.
Not only is it incredibly healthy and delicious, but it was also a fool proof way for me to get my father – who is “allergic” to vegetables – to eat his veggies!
And the best thing about this soup is that it gets better with time. The flavors “marry” in the fridge, and it just blossoms, day after day.
The textures, the spices, the warm and filling ingredients – this soup won’t let you down.
Now if I could just figure out how to get these ingredients delivered to my apartment in 2 hours, without having to pause “Love is Blind,” the TV show I’m currently binge watching 🙂 — Oh wait, there’s Amazon Prime Now for that 😀
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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