Turkey pepper soup🦃. Stuffed pepper soup isn't exactly an original idea, but I found that most of the recipes I tried used both diced and pureed tomatoes, which made for a very tomato-ey sort of broth. I wanted my soup to have a lighter, brothier base so that the flavours of the turkey, peppers and rice shine through. Stuffed pepper soup with ground turkey is a regular on the dinner menu around here.
With the temperatures getting cooler, our meals are getting cozier. Try this Stuffed Bell Pepper Soup with Diestel Ground Turkey, it's super easy to make and a delicious new favorite the whole family will enjoy. In a stock pot, place turkey carcass, water and broth. You can have Turkey pepper soup🦃 using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Turkey pepper soup🦃
- It’s of Turkey.
- You need of Onions.
- Prepare of scotch bonnet.
- Prepare of garlic.
- Prepare of Seasonings.
- You need of thyme.
- It’s of curry.
- You need of Oil.
Heat olive oil in a dutch oven, or large soup pot, and cook turkey until it is no longer pink. Stir in the onion powder, garlic powder, Italian seasoning, salt, pepper, and Worchestire sauce. Pour in the beef stock, tomato sauce, and diced tomatoes. Place the turkey carcass, onion, quartered carrot, bay leaf and thyme in a large pot.
Turkey pepper soup🦃 instructions
- Cut the turkey and wash, in a clean pot add the turkey, seasonings thyme garlic and ginger and allow ito boil until soft.
- Blend ur onions and pepper with garlic, pour the blended pepper and oil in the pot add water and seasonings and allow it to cook.
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Stirring in a generous handful of chopped parsley when the soup is done brightens the color and brings up the herbal notes in the broth. If you'd like, add a quartered onion with the. A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. In a Dutch oven over medium heat, cook and stir beef until no longer pink, breaking into crumbles; drain.
