It’s been really cold here in Arizona, and when the temps drop, I love too cook a nice pot of healthy soup. I had a number of healthy vegetables in my fridge I needed to use up, so I put together this soup. I didn’t think it would be worth blogging about, however, it was so delicious so I thought I would share.
Turkey Vegetable Soup
1 Tbsp. coconut oil
1/3 c. chopped onion
1-2 garlic cloves, minced
1 lb ground turkey (or bison)
3 stalks celery, chopped with leaves
1 c. green peppers, chopped
3 medium zucchini, cut into bite sized pieces
1 can (28 ounces) diced tomatoes, undrained
1 can beef broth
1 can water
1-1/2 tsp. Italian seasoning
1/2 tsp. parsley
Ginger, grated or zest
1 tsp. sea salt
1 tsp. pepper
Parmesan cheese (optional)
In a large saucepan, melt the coconut oil over medium heat. Add onions and saute until translucent, stirring occasionally. Add garlic and saute 1 minute longer, stirring continually. Add meat and cook until meat is no longer pink. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Serve and top with cheese, if desired.
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