Saturday, November 29, 2008

Saturday Soups-- # 5 Fall, 2008

Thanksgiving is over--did you notice it was just about the latest it could be? Since Thanksgiving is the fourth Thursday of November (here in the U.S.), only one day could be later--November 27. So if you feel as though Christmas is rushing toward you --assuming you observe Christmas--you would be right.

Thanksgiving is such an enjoyable holiday. The emphasis is on food, fellowship, family and friends. Oh, yes, and football.

On the off chance you eat meat--not everyone does (as Delia's
thoughtful post reminds us)--and also on the off chance you aren't sick to death of turkey, here's a turkey soup recipe. Sadly, it does NOT feature using left-over turkey, which many of you may have in your refrigerators. Maybe you can adapt the recipe to use some.

Serves 12

4 Tablespoons vegetable oil, divided
2-1/2 lbs. ground turkey breast
1-1/2 cups chopped yellow onions
2 Tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon each of: ground cinnamon, dried basil, chili powder, freshly ground pepper,
and ground sage
2 cans (19-3/4 oz. each) black beans, rinsed, drained and divided
2 cans (13-3/4 oz. each) fat-free, low sodium chicken broth
1 can (4 oz.) chopped green chilies, drained
2 cups frozen white shoepeg corn kernels

Cumin Yogurt garnish (see recipe below)

1. In large Dutch oven or heavy bottomed stock pot, heat 2 Tablespoons of oil. Add ground turkey in batches and brown. Drain fat from pan and set turkey aside.

2. Add remaining 2 Tablespoons of oil to the pan. Stir in onion and cook over medium heat for 2 minutes. Add garlic, 1 teaspoon salt, and the spices; cook until fragrant, about 30 seconds.

3. In a blender, puree 1 can of beans with 1 can of chicken broth until smooth. Add to the pot with the remaining beans, the chilies, and the corn.

4. Bring to a boil; then reduce heat and simmer 5 minutes. Return turkey to the pot and heat through 2 minutes. Add up to one additional can of chicken broth if chili seems too thick.

Garnish each serving with cumin yogurt.

Cumin Yogurt Garnish:

1/2 cup plain lowfat yogurt
1/2 teaspoon ground cumin
1/4 teaspoon salt

Whisk all ingredients together in a small bowl. Place 1 Tablespoon on each chili serving.

In honor of non-meat eaters, next week--a vegetarian recipe.


NCmountainwoman said...

Looks like a great cold-weather treat.

Ruth said...

I made a similar soup after Canadian Thanksgiving and added in chunks of left over turkey. I had beans and corn in as well and we served it with baked tortilla chips...kind of like Tortilla Soup. It could easily be adapted to a vegetarian soup. Yum!

Anonymous said...

This sounds great! I agree that you could just add chunks of left over turkey. I make a similar chili with the addition of 2 tbls. of unsweetened chocolate. Sort of a version of mole. You can't taste the chocolate but it gives it a real rich and complex flavor.

Anonymous said...

opps, I meant cocoa, not chocolate!

JeanMac said...

I think left over turkey would work well. The soup sounds delicious - we love those spices.

LauraHinNJ said...

This sounds great - I love chicken chili so why not turkey?

Mary said...

Your soup would be a hit here...but you know what happened at my house on Thursday! The rubber ball went to the landfill this morning.

Yes, Christmas is rushing me. The first weekend in December is my decorating time but I should have started this weekend... Oh, my.

Beverly said...

I think this will be perfect to have New Year's night when David and Sabrina bring ELLA here. We'll watch the Rose Bowl (it is on Jan, 1, isn't it?) and enjoy that soup with other goodies! Thanks.

CaliforniaTeacherGuy said...

I'm one of your vegetarian readers. I'm looking forward to next week's recipe!

KGMom said...

Glad so many of you seemed to like this soup.
Mary--I was trying to save you having to ditch the turkey.
Beverly--yes, the Rose Bowl will be played on Jan. 1, 2009 (Thursday).
CTG--nice to see you here; and a vegetarian soup coming up next!