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Chunky Turkey-Vegetable Soup

80

Every ladleful of this colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2007

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1/2 teaspoon dried crushed rosemary
  • coarse salt and ground pepper
  • 1 pound cooked turkey breast, or 1/2 of turkey reserved from Spice-Rubbed Turkey Breast with Sweet Potatoes, cut into bite-size pieces
  • 1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well

Directions

  1. In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.

  2. Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.

  3. Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.

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