Food-Lovin’: Thanksgiving Smorgasbord Soup

0927161831aIt’s Fall, the leaves are changing colors & the temperature is dropping. It’s the time of year when people start to get into the feely-good, cozy mood and their feely-good, cozy clothes. It’s the time of year when families get together to catch up on what’s new around food….

Fall, food, & family…three of my favorite things.

This recipe is just the thing- great for a family gathering, delicious, and has everything you could think of when you think of Thanksgiving yummies (well…except the pies…or the pumpkins…)

But anywho, I think it’s delicious…and more importantly, so does my husband. If you give it a try, I hope you like it and feel free to let me know what you think!

Ingredients You’ll Need:

  • 1 very, VERY, very large soup pot
  • 15 cups of chicken broth (I use 15 cups of water & Orrington Farms Chicken Broth Base & Seasoning)
  • 1 medium sweet onion, diced
  • 1 green bell pepper, diced
  • 2 zucchini, diced
  • 2 squash, diced
  • 3-4 small/med russet potatoes, peeled & diced
  • 2 medium tomatoes, diced
  • 1 can yellow corn
  • 1 can diced carrots
  • 1 can northern white beans
  • 1 can black beans
  • 1 can garbanzo beans
  • 1 lb ground turkey, browned
  • 2 tbs oregano
  • 2 tsp pepper

Steps to making the deliciousness:

  1. Pour 15 cups of water into a VERY LARGE soup/stew pot & mix in 30 tsp of the Orrington Farms Chicken Broth base (or, if you want, just 15 cups of liquid chicken broth). Personally, I REALLY like the broth base because it’s less expensive, it’s decently healthy, & it tastes delicious.
  2. Dice & add the onion, bell pepper, potato, squash, zucchini, & tomato. I typically start with the things that need to cook the longest so they’re cooking while I prep the other ingredients.
  3. Add the cans  of corn, carrots, northern white beans, black beans, & garbanzo beans.
  4. While the soup is cooking, brown the ground turkey in a separate pan, drain, & add to the soup.
  5. At this point- your soup is probably very close to the top of your pot, if not already there, so be very careful when it comes to stirring & adding ingredients.
  6. Last, add the oregano & pepper to taste. No need to add the salt if you used the broth base because it already has the salt in it.
  7. Allow the soup to simmer for an extra 10-20 minutes until the potato, squash, & zucchini are extremely tender.
  8. Serve, enjoy, & be grateful for the things you have!

Prep time: 30-40 minutes; Cook time: 1 hour (w/ prep time included).
Serves: 12-15 servings


Be blessed!

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