This one is a real crowd-pleaser. Simple, hearty soup. Thanks, Kitchen Parade. This is referred to as a “concept” soup, meaning that you can use your own “gestalt” of ingredients, to your own pleasing. I pretty much followed the given recipe (for a change!), and I thought the results were just great, and so did my taste-testers.
splash of water
1 pound ground turkey
1 onion, chopped
1 red bell pepper, chopped
3 ribs celery, trimmed and chopped
1 15-ounce can diced tomatoes
4 carrots, peeled and chopped
1 cup frozen corn (no need to thaw)
4 cups chicken broth
1 teaspoon kosher salt, or to taste
generous grind of black pepper
1/2 cup ketchup
1 cup dried pasta
In a large pot or Dutch oven, cook the meat with the splash of water, breaking the meat up as it cooks, letting each piece get a little “burn’ on it before turning over. Add the onion, pepper, and celery as they’re prepped, and cook until the veggies are beginning to soften. Add the remaining ingredients except the pasta, and bring to a boil. cover, turn the heat down to maintain a slow simmer, and let cook until the veggies are cooked. Add the pasta and cook for 10 minutes, until pasta is fully cooked. Makes 6 servings.