This first soup is a FAVORITE of ours…Friend’s Soup…full of earth’s goodness!
- 1/4 c. olive oil
- 3 carrots, sliced
- 2 celery, chopped
- 1 medium onion, chopped
- 1 small Savory cabbage, chopped
- 6 leaves swiss chard, chopped
- 6 leaves kale, chopped
- 1/2 lb. green beans, cut
- 1 potato, peel, cubed
- 8 cups chicken broth
- 2 cans tomatoes
- 2 cans canole beans
- 1 medium zucchini, chopped
Heat oil. Cook carrots, celery, and onion. Add cabbage, chard, kale and cook 6 minutes. Add green beans and potatoes; cook 2 minutes. Add broth and tomatoes. Bring to boil, reduce, simmer 20 minutes. Add herbs; cook 15 min. or so more.
White Turkey Chili
(from Williams-Sonoma…made with chunks of cooked turkey, hearty and yummy!)
- 2 T. olive oil
- 1 large yellow onion, diced
- salt and pepper to taste
- 2 t. ground cumin
- 5 garlic cloves, minced
- 1 lb. Anaheim chilies or 3 cans Anaheim chiles (I had to use green chiles)
- 4 to 4/2 c. chicken broth
- 1 lb. diced cooked turkey breast
- 3 cans (15 oz) cannellini beans, drained and rinsed
- 2 T. minced fresh oregano
- 1/3 c. minced fresh cilantro
- 1/4 c. cornmeal
- shredded jack cheese, sour cream and lime wedges for serving
In a large saute’ pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add cumin, garlic and jalapeno and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 c. broth, then transfer to a slow cooker. Stir in turkey, beans and cilantro.
Put the cornmeal in a small bowl and slowly whisk in 1/2 c. of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours or low for 6 1/2 – 7 hours. Serve with cheese, sour cream and lime wedges.