Mom was right. Vegetables are good for you, and the more variety the better. Here’s a recipe that gives you an impressive variety of vegetables and flavours. Bet you can’t stop at just one bowlful.
Ingredients
- 2 tbsp (30 mL) butter
- 1 cup (250 mL) finely diced onion
- 1 tbsp (15 mL) garlic, chopped
- ½ turnip, diced
- 2 carrots, diced
- 1 parsnip, diced
- ¾ lb (375 g) potatoes, diced
- 1 leek, cleaned and finely diced
- ½ cup (125 mL) celery, finely diced
- 2 cups (500 mL) tomatoes, seeded and diced
- 2 cups (500 mL) cabbage, chopped
- 2 cups (500 mL) green beans, chopped
- 2 cups (500 mL) corn kernels
- 8 cups (2 L) turkey or chicken broth
- ½ tsp (2 mL) dried thyme
- 1 bay leaf
- salt and pepper to taste
- 1 lb (454 g) cooked turkey, cubed
How to Make It
- Melt butter in soup pot and add onion and garlic. Cook on medium until soft. Add turnips, carrots, parsnip, potatoes, leek, and celery. Cook and stir for 3 to 4 minutes. Add tomato, cabbage, green beans, and corn.
- Next add broth, thyme, and bay leaf. Increase heat and bring to a boil. Reduce heat, cover, and simmer for at least 45 minutes.
- Add salt and pepper to suit your taste. Finally, add turkey meat and simmer for 20 minutes or more. Remove bay leaf and serve.
