The origins of this soup date back to Kansas City when it was made with a stick(!) of butter and full fat ground beef. The distinctive flavor was Worcestershire sauce – all those ingredients went by the wayside!!! Eventually, it was called pumpkin soup in our household because I served it in a pumpkin for a Halloween party. Now, I don’t know what to call it, but it’s a great soup for a light lunch or even a snack (and maybe even breakfast, if you live at my place).
Vegetable and Ground Turkey or Beef Soup
Ingredients
- 1 pound lean ground turkey or beef meat
- 1 Small onion chopped
- 1 garlic chopped
- 2 medium carrots, peeled & cut into slices
- 2 potatoes cut into cubes optional
- 4 cups chicken broth preferably homemade
- 1 teaspoon herbes de provence or Italian herbs to taste – add more for more flavor
- 2 bay leaves
- 1 tablespoon Worchestershire sauce optional
- 3 Roma tomatoes peeled & chopped
- 1 small bag frozen mixed veggies
- Salt and pepper to taste
- 1-2 cups kale, optional chopped
Instructions
- Brown meat, add onion and garlic; sauté until they are glossy. Season with herbs. Add carrots, potatoes and broth. Cook on top of stove in a stock pot until potatoes are fully cooked.
- Add frozen vegetables. Cook until vegetables are hot. Add kale, if using, cook until kale is wilted. Adjust seasoning before serving.
Notes
I usually leave the potatoes out.