5 Things Friday: 5 steps to a healthy, tasty turkey soup

Editor’s note: “5 Things Friday” is a weekly feature in SheSays that runs on – you guessed it – Fridays. It focuses on quick tips, ideas, activities and more – all in bunches of five. If you have a “5 Things Friday” suggestion, contact us at shesays@forumcomm.com.

FARGO – Turkey and vegetable soup is one of my favorite go-to meals.

It’s a healthy comfort food on cold winter days, when I’m feeling under the weather, or just when I’m in the mood for a good soup.

Even though it’s healthy, it also tastes great. It freezes well if you make more than you need and leftovers also heat up nicely.

But possibly best of all, it’s very easy.

Here are five easy steps to healthy, tasty turkey soup:

1. Brown ground turkey

Brown ground turkey in the bottom of a soup pot. I like to brown it in olive oil with minced garlic, salt and pepper. It would also be good with chopped onion, but my daughter dissects everything she eats, and onions are invariably the first to go.

2. Open some cans

Once the turkey is browned, add two cans of tomato sauce, two cans of beef broth, one can of white beans, thoroughly rinsed, (any kind you like), and canned or frozen peas. I usually just dump some frozen peas from the bag into the soup pot, so I would estimate one can of peas or about 1 to 2 cups of frozen peas.

3. Peel some veggies

Peel and chop three or four carrots and four large potatoes, add to pot.

4. Spice it up

Add 2 to 3 teaspoons Italian seasoning.

5. Simmer

Simmer until carrots are soft (about 30 to 40 minutes.)

I usually start the whole process about an hour before we plan to eat.

Readers can reach Forum reporter Tracy Frank at (701) 241-5526.

Tags: tracy frank, food, shesays, health