Winter Vegetable, Turkey and Spelt Soup

Portion Size: 2  cups

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 cups spelt (or other whole grain –barley, Faro, Brown rice, Etc.)
2 ½ lbs. lean ground turkey 
2 Tablespoons olive oil
2 cups peeled and cubed butternut squash Washed, peeled and cut into 1-inch pieces
1 ½ cups carrots Washed, peeled and sliced
1 ½ cups parsnips Washed, peeled, and cut into 1-inch pieces
1 large onionWashed, peeled and diced 
3 gloves garlicWashed, peeled and minced 
2 tablespoons thyme
8 cups low sodium chicken broth
1 teaspoon salt
¼ teaspoon black pepper

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large lidded pot, heat olive oil over medium heat
2Add turkey breaking up with wooden spoon
3Cook 8 to 10 minutes, until brownedInternal temperature at 165 degrees
4Stir in butternut squash, carrots, parsnips, onion, garlic and thyme
5Cook 5 minutes stirring occasionally
6Add chicken broth, 1 cup water and spelt
7Bring to a boil
8Reduce heat to a simmer and cook covered, for 30-60 minutes or until spelt (or other grain) is tender
9Stir in salt and pepper.
To make this recipe gluten free: Use GF broth and GF brown rice in place of spelt.
Always check all ingredients to be sure they are gluten free.

Jacqueline Larson M.S., R.D.N. and Associates