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 onion | Washed, peeled and diced |
| 3 gloves garlic | Washed, 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 |
| 1 | In a large lidded pot, heat olive oil over medium heat | |
| 2 | Add turkey breaking up with wooden spoon | |
| 3 | Cook 8 to 10 minutes, until browned | Internal temperature at 165 degrees |
| 4 | Stir in butternut squash, carrots, parsnips, onion, garlic and thyme | |
| 5 | Cook 5 minutes stirring occasionally | |
| 6 | Add chicken broth, 1 cup water and spelt | |
| 7 | Bring to a boil | |
| 8 | Reduce heat to a simmer and cook covered, for 30-60 minutes or until spelt (or other grain) is tender | |
| 9 | Stir in salt and pepper. |
Always check all ingredients to be sure they are gluten free.
Posted in Dinner Entrée, Turkey Dinner Recipes
