Turkey Bean Tomato Soup

Turkey Bean Tomato Soup

Ingredients:

2 cloves garlic
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound of ground turkey
1 onion, chopped
3 cups organic chicken broth
1 (16 ounce) can kidney beans, drained

Instructions:

Place the olive oil in a soup kettle over medium high heat.  Break up the ground turkey in the bottom of the kettle.

Add the onion and stir to combine.  Allow the mixture to cook 7 minutes.

Place the garlic, chili powder, pepper, salt and 1/2 cup of the tomatoes into the blender.  Blend together until mixture becomes juice consistency.

Pour into the kettle.  Continue cooking 7 minutes.

Pour in the 1 cup of tomatoes and the chicken broth.  Stir well to incorporate all the ingredients together.  Cover the kettle and simmer 30 minutes.

Add the beans and continue cooking 10 minutes longer.

*You can also use left over turkey in this recipe.  Shred it and place it in the kettle at the same time you add the tomato juice mixture.

Creamy Apple Squash Soup

Apples and Squash Cream Style Soup

Ingredients:

3 (14 ounce) cans organic chicken broth
3 cups water
1 butternut squash, cut in half and seeded
3 green apples, peeled, cored and diced
1 onion, diced
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup heavy cream

Instructions:

Pour the water and the broth into a large soup pot.  Place the squash, apples and onion into the broth.  Sprinkle in the rosemary, marjoram, salt and pepper.  Stir to combine the ingredients together.

Place the pot of medium high heat.  Bring the mixture to a complete boil.  Turn the heat to medium and cook uncovered for 50 minutes.

With a slotted spoon remove the squash from the soup.  Take the pulp out of the peel. Place the pulp back into the soup.

Puree the soup in small batches in the blender until it reaches a smooth consistency.  Place the soup back into the soup pot.

Place the pot back over medium high heat and return it to a rolling boil.  Once boiling well remove from the heat and stir in the heavy cream.  Serve warm after garnishing with fresh parsley.

Rich & Creamy Pumpkin Bisque

Rich & Creamy Pumpkin Bisque

What You Need:

1/2 C coconut or olive oil

2 C white onions, chopped fine

2 green onions, chopped fine

1/2 C celery, chopped fine

1 green chili pepper, chopped fine

3 (14.5 oz.) cans chicken broth

2 C pumpkin puree

1 bay leaf

1 1/2 tsp. ground cumin

1 C milk

Sea salt to taste

Pepper to taste

How to Make It:

Pour the oil into a large saucepan and place the pan over medium heat.

Stir in both types of onion, the celery and the chili pepper.

Cook over medium heat, stirring occasionally until the onions become transparent.

Pour in the chicken broth and stir slightly.

Fold in the pumpkin puree.

Add the bay leaf and cumin and stir until combined.

Allow the mixture to come to a steady boil.

Reduce the stove burner heat to low.

Simmer 30 minutes being sure to stir often.

Remove the bay leaf from the pan and discard.

Pour in the milk and stir gently.

Continue to cook 5 minutes being sure the bisque does not boil again.

Add salt and pepper to taste and stir to incorporate before placing the bisque in serving bowls.

6 Servings

Sprinkle the top of the bisque with a little Parmesan cheese before serving.

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