Soup for the soul


turkey_chard_rice soup
Fall is here, which means so is SOUP WEATHER! Bring. it. on.

I love a good soup. The combination of a deep, complex broth and fresh, seasonable vegetables. My family doesn’t necessarily share my deep affinity for soups (especially given that I make several a week), but hey – until they start shopping for food and cooking meals themselves, they can suck it.

Earlier this week, I roasted a chicken and decided to make some broth right away. So I threw the bones into the slow cooker with some carrots, onion, celery, peppercorns, and a bunch of fresh herbs from the garden and set it to go overnight. The next day, I strained it and had a thick, beautiful broth.


What’s great about soup is that if you start with a good base, you can pretty much add anything and you won’t screw it up. I had carrots and leftover short brown rice in the fridge and chard, beans, and tomatoes growing in my garden. So I decided to work with those and go from there…
soup recipe ingredients

2 TB olive oil
2 shallots, chopped
4 medium carrots, peeled and cut
1 red bell pepper, diced
1 tbsp. herbs de provence
2-3 tomatoes, diced
several leaves of swiss chard, stems removed, roughly chopped
a handful of green beans, trimmed and chopped
¼ cup chopped fresh flat-leaf parsley leaves
1 cup cooked brown rice
1lb ground turkey
fresh ground black pepper + kosher salt to taste

I like to give my veggies a quick sauté before tossing them into my stock. I normally sauté my foods in either coconut oil or ghee, but for soups, I prefer the taste of olive oil.

soup recipe

After about 7-10 minutes, toss the veggies into the stock and then start browning the turkey, breaking it into small pieces. Season with herbs de provence, salt, and pepper; add tomatoes and chard and let it wilt and add to the soup with the rice and parsley. Let cook over low heat for 20 minutes and season to taste or, if you have a busy evening like we did, put it in the slow cooker on the lowest heat setting and fuhgettaboutit.
Serve with parmesan cheese, if that’s your thing. Or not, if you’re like me. If you’re like my kids, crusty bread goes really well with it.

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