Turkey Vegetable Soup
It’s getting to be soup time again. This is one of those things I like the most about cooking, getting a good hot soup made for those cool days when nothing else will do. The turkey vegetable soup in this recipe also gave me the time to try out my new One Pot, which makes a very creditable full-flavored soup, in much less time than I thought it might take — about an hour, in fact.
The soup is straight forward, with some Asian-inspired vegetables and good old turkey thighs. The veggies were what I had on hand, so you can play around with them a bit, but generally, you want to pay attention to when you add them if you’re doing the soup in the normal way, adding them so that the cooking time works out right. And of course, the times for finishing up the soup should probably take at least two hours, with veggies going in little later than in the One Pot. You can use whatever veggies you happen to have handy.
If you have a one pot, I generally put all the veggies in at once, near the beginning. The pressure cooker in the soup category on the One Pot uses a pressure setting and the veggies get done much faster and more evenly that way.
- 2 Turkey thighs (or other parts of turkey)
- Salt and pepper to taste
- Olive oil
- 1 cup green pearl onions
- Vegetables, roughly 1 cup (I used broccoli, sugar snap peas, carrots, celery, water chestnuts and red peppers)
- 3 cups turkey broth (chicken broth will do if necessary)
- First brown the turkey, using olive oil (I used the saute setting in the One Pot)
- Then, in the one pot, switch over to soup setting and add all the rest of the ingredients into the pan, add the lid and let it cook for about 1 hour.
- In a regular setting, add the onions to the turkey and the broth, and let it cook for an hour or so. The add the vegetables, starting with the carrots, and over the next hour, add the additional vegetables.