Using a few of the seasons organic harvest vegetables I bought from the local farmers market and leftover oven roasted turkey (I prepared 2 days prior), I created this healthy, delicious and comforting soup.
Roast Turkey and Brown Rice Soup with Harvest Vegetables
4 c. Oven Roasted Turkey Breast, Chopped, Medium Diced
9 c. Rich Chicken Broth or Roasted Turkey Stock
1 c. Brown Basmati Rice
2 c. Organic Celery Hearts, Chopped w/Tops Chopped
4 ea. Organic Carrots, Halved and Chopped (skin-on)
½ Large White Onion, Diced, Small
½ Pkg. French Green Beans
2 ea. Roma Tomatoes, Small Diced
2 Tbs. EVO
2 Bay Leaves
1 tsp. Dried Thyme
1 tsp. Dried Parsley
Sea Salt & Pepper to taste
Method:
In a large stock pot add the EVO, celery, carrot and onion, saute about 2 minutes or until translucent but still firm. Add the bay leaves, thyme, parsley and cook for another minute. Add the broth/stock and cook on medium-high heat. Bring to a boil and add the brown basmati rice, reduce the heat, cover and simmer for about 20 minutes. After 20 minutes add the turkey, French beans and tomatoes, simmer for about 5-8 more minutes. Serve and enjoy!
This good for you gluten-free soup is nutritionally packed with brown basmati rice, protein rich chopped turkey breast, harvest vegetables and a rich, savory broth, (which I encourage you to make the broth from scratch).
Serve with a small Spinach and Boston bibb lettuce salad tossed in a Lemon-Mustard Vinaigrette and you've got an all-in-one filling, satisfying, healthy, yet comforting meal, that will make you feel good on the inside and keep you looking great on the outside.
