Ground Turkey, Kale, and Sweet Potato Soup

| No Comments | No TrackBacks
Printer-friendly version
turkey_kale_soup_sm.jpgThis soup was ad-libbed into existence through so many substitutions and tweaks to a recipe that it was completely different at the end. But the final result, I think, is better than the original.  The slightly bitter kale is nicely balanced by the sweet potatoes and red pepper, and the ground turkey pushes it over into the category of comfort food. Ingredient amounts and cooking times are approximate.

1 lb. ground turkey
1 yellow onion, chopped
1 red pepper, chopped
1 bunch (or more) kale (or other leafy green such as chard), stems and large veins discarded, leaves chopped into bite size pieces
1 28-oz can diced tomatoes
4 c. chicken broth (low sodium)
2 medium sweet potatoes, peeled, and chopped into bite-size cubes
salt, pepper
herbs (suggestions: oregano, basil, sage, rosemary)

Preheat the oven to 375 degrees. Toss sweet potatoes in olive oil, sprinkle with coarse salt. Bake for 20-30 minutes until tender but not mushy.

Saute ground turkey in large soup pot until cooked through. Remove, drain. Heat a little olive oil in the same pot over medium heat, add onion, saute until soft and transparent. Add red pepper and kale, cook until kale is well wilted and pepper is tender. Add turkey, tomatoes, broth, and herbs. Simmer 10 minutes or so to allow flavors to meld. Add sweet potatoes, cook a couple minutes until heated through.

No TrackBacks

TrackBack URL: http://www.pancakeweekend.com/cgi-bin/mt/mt-tb.cgi/119

Leave a comment