The weather is rapidly cooling off…which means: soup season! I don’t know about you, but warm foods are what get me through the cold days. I was told about the original version of this tasty bowl of wonders from my friend about a month ago.. as I was heating up my Creamy White Chili for lunch. A couple of weeks after that I decided to give it a try since I had almost all of the ingredients. I made my few adjustments as I almost always do and then patiently waited for it to be ready. In fact, I made this right before my trip to Chicago last week and wanted to make sure the hubs was fed while I was gone. So I doubled the batch. Let me just tell you this: doubling the batch WILL feed an entire army. For a week. It was awesome and extra awesome because I made so much and it was SO delicious!
My sweet best friends the couple of nights before my trip helped with a huge blogging task of mine (helping put together my business card favors) and in return I ‘paid’ them with dinner. I had brought this nameless concoction to which everyone immediately loved. But it needed a name. SO we bounced back and forth ideas between ground turkey stew, turkey & veggie chili, and finally settling on Autumn Soup. It’s perfect! Jam packed with tasty veggies, filled with hearty ground turkey, and amped up with nutrition from quinoa. I’m telling you, this soup is healthy comfort food at its finest. Make this sometime during the cold weather and I can almost guarantee you’ll be making it over and over again. It’s that good. Don’t eat meat? Super simple – just leave out the ground turkey & it would still be amazing!
Items used in this post:
This healthy Autumn Soup is warm, comforting, and absolutely delicious! So many enjoyable flavors come together to make the out of this world soup you do not want to miss out on!
- 1 lb. lean ground turkey
- 1 large onion finely diced
- 2 tbsp. fresh minced garlic
- 2 c. celery chopped
- 2 c. carrots peeled and chopped
- 2 c. green beans I used Costco organic in the freezer section
- 1 large head cauliflower chopped
- 1 28 oz can diced tomatoes, undrained
- 1 12 oz can vegetable juice, (can use low sodium original V8)
- 1 32 oz carton low sodium vegetable broth
- 2 c. water
- 1 tbsp. parsley
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 bay leaf
- 1 c. cooked quinoa
In a large stock pot, brown the ground turkey together with the onion, garlic and celery.
Add remaining ingredients, except quinoa. Bring to a boil, cover and simmer 1 hour.
Add quinoa to the soup and cook an additional 5 minutes until heated throughout. Remove bay leaf before serving.
Adapted from Macro Momma