This is one of those throw everything into the pot recipes, and has become a family favorite. When the vegetables all cook together, the house smells warm and appealing.
Recipe Notes:
Any vegetables can be used in this soup, but the one to always include is broccoli. Strangely the broccoli seems to be key in melding the flavors together.
Ingredients
2-3 tablespoons olive oil
1 White or yellow onion (diced or finely chopped)
3 medium size carrots (diced or finely chopped)
1 pound ground turkey
Water (see instructions)
1/2 head green cabbage (rough chopped to approximately 1″x1″ pieces)
1-2 stalks of broccoli (rough chopped)
(optional) Any other vegetables (rough chopped)
(optional) 2 15oz cans of great northern beans (drained and rinsed)
salt and pepper to taste (approximately 2-3 teaspoons salt and 1/2 teaspoon pepper)
Instructions
Combine the olive oil, onions, and carrots in a large soup pot.
Cook on medium high for 2-3 minutes. Stir frequently to prevent the onions from burning.
Add the ground turkey. Stir and cook the turkey until it has cooked through and broken into small grains of meat.
Add enough water for cover the meat, onion, and carrot mixture. This is just to prevent them from burning while you add the rest of the vegetables.
Add cabbage, broccoli, and any other vegetables.
Add enough water for the vegetables to just barely float.
Add beans if desired.
Add approximately 2 teaspoons salt and 1/2 teaspoon pepper
Bring to boil on high, then reduce the heat to maintain a boil for 10-20 minutes. The soup is done when the vegetables are soft, but the best indication is when the smell changes. It will go from smelling a little sharp, like individual ingredients, to a blended vegetable smell.
After cooking it may be necessary to add additional salt and pepper to taste. The salt should brighten the flavor of the soup, but not make it taste salty.
Additional Notes:
I made this recipe with ground turkey originally, and ground dark meat gives a richer flavor than breast meat. Through the years I have used ground beef and ground chicken, and both work wonderfully.
The optional beans add a heartiness to the soup that make it much more filling. Root vegetables like parsnips, turnips, or rutabaga can also make a heartier soup, but may increase the required cooking time.
Any other vegetables can be added, and vegetables can be either fresh (preferable) or frozen.
Purple cabbage can be used instead of green, but your soup will turn purple.