A friend of mine passed along a recipe the other day and I promised to give her all the credit, but I am very reluctant to do so. I'm hesitant only because I changed an ingredient and did not use my brain, so I really botched my first attempt. So, what I am going to do is give STEPH all of the credit she deserves for her concoction - Spinach Turkey Stoup. The flavors are WONDERFUL and even though I messed it up a little, IT WAS STILL SOOOO YUMMY! I will walk you through the recipe and will tell you what NOT to do so that you will not end up with porridge.
Here is what you need for this delicious & healthy meal!
- 1 large onion, chopped
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 can great northern beans, undrained (I substituted rice because I do not like beans... and I thought the dish would still be filling with this substitution...but this is also where I ran into problems because I used the slow cooker!)
- 1 can diced tomatoes
- 2 cups low fat chicken broth
- oregano, salt and pepper to taste
- in a large skillet, add oil and saute onion until translucent
- add turkey to skillet and cook until no longer pink
- add the beans (or use rice), tomatoes, chicken broth and spices to taste
- Now, you can either simmer on low for about 30 minutes or add all of your ingredients to a slow cooker and cook on low for 4 hours, which is what I did. However, if you substitute the beans with rice, DO NOT ADD THE RICE to the slow cooker. Let all of your yummy ingredients cook without the rice - and 15 minutes before you're ready to serve this great tasting stoup, cook the rice according to the directions on the box. Then add a heaping spoonful of rice to a bowl.
- After about 30 minutes (or 4 hours in the slow cooker) add a few handfuls of fresh spinach leaves to the mixture, mix around and serve.
- If you intend to use the rice, after you put rice in the bowl, cover the rice with as much soup as you want and mix so that you have a Turkey, Spinach and Rice Stoup.
|my porridge soup|