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Soup warms a winter day

Winter has hit the North Okanagan, but a warm bowl of soup can help
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Cathi Litzenberger

Morning Star Columnist

Winter sneaked up on us early this year, much to my dismay as I hate being cold!

As has been my tradition for decades, I offer soup recipes this week.

There isn’t anything much nicer on cold days than a hot bowl of homemade soup. One of my favourites is this Italian Turkey Burger Soup, both healthy and hearty made with lean ground turkey. The second has to be the best thing about baking a delicious ham, because then you can make a savoury soup the next day. My challenge with this soup is that I never seem to make it the same way twice and I usually do not measure anything. It’s always just a little of this and that and whatever I have on hand, so feel free to adapt it with a variety of vegetables and beans, or different herbs and spices.

Experiment, and remember to consciously stir in your love as you work — it definitely will be felt.

Italian Turkey Burger Soup

2 tbsp. olive oil

1-1/2 lbs. ground turkey breast

1 large onion, chopped

3 cloves garlic finely minced

1/2 tsp. salt

1/2 tsp. pepper

1-1/2 cups carrots sliced

1-1/2 cups celery sliced

1 can diced tomatoes, not drained, 28 oz.

3 cups chicken or (beef) broth

4 tbsp. tomato paste

1 tbsp. fresh basil or 1 tsp. dry

1 tbsp. fresh oregano or 1 tsp dry

1 tbsp. fresh thyme or 1 tsp dry

1/2 tsp. chili pepper flakes

1/4 cup fresh parsley

Heat olive oil in large skillet. Add ground turkey, salt, pepper, onion and garlic to skillet and sauté until turkey is browned. Transfer to Dutch oven or pot.

In same skillet add carrots and celery and sauté just until slightly tender (not too soft). Transfer to Dutch oven. Add tomatoes to skillet to deglaze (love the extra flavour that comes from the browned bits in skillet).

Add chicken (or beef) broth, tomato paste and all the herbs (except parsley) to skillet and bring to a boil.

Transfer to Dutch oven, stir to combine all ingredients. Simmer on low heat for 30- 40 minutes. Add parsley last 5-10 minutes of cooking.

Ham and Bean Soup

1 ham bone (I leave meat on the bone while it cooks)

4 cups leftover ham, chopped

2 cups dry navy beans

1 tbsp. olive oil for sautéing vegetables

2 cups celery chopped

2 cups carrots chopped

1 large onion finely chopped

3 cloves garlic finely minced

8-9 cups chicken stock

1 cup tomato sauce

4 sprigs fresh thyme or 2 teaspoons dry

1/4 cup fresh parsley or 1 tbsp. dry

1/2 teaspoon fresh ground pepper

Prepare dried beans by soaking them in cold water for 8-10 hours, then drain and rinse. (I do this the night before.)

In large pan heat oil and sauté celery, carrots, onions and garlic until tender. Add chicken stock, tomato sauce, ham bone and ham.

Transfer to larger pot if necessary. Add beans, parsley, thyme and pepper. Bring to a boil, then reduce heat and simmer covered for 2-3 hours.

Remove ham bone and cut any remaining ham off and return it to soup.