Stuffed Pepper Soup

This recipe is a favorite around here. My husband loves this soup. It's hearty and very easy to make.

Start with one box of Rice-a Roni Long Grain andWild Rice. Cook according to directions put aside. ( In this picture, I forgot to include the green peppers. You will need 4-5, chopped but I will get to that in a minute.)

Brown 1 pound ground turkey in a large pot with 1 tsp onion powder and 1/2 teaspoon garlic powder.
Once meat is brown add: 4 cups chicken broth
                                       8 oz can tomato sauce
                                       14.5 oz can diced tomatoes
Let this simmer for about 25 minutes.

Add the cooked rice, 4-5 green peppers cut into chunks , 3 tablespoons vinegar and 3 tablespoons brown sugar. Let this simmer for about 25 minutes or until the green peppers are soft.

Simple and so good. Great soup for fall or winter. Best when sitting in front of the TV watching football.   

White Turkey Chili

It's fall and that means lots of soups and chili's in my house. This is one of hubby's favorites.It's from one of my favorite healthy chefs, Ellie Krieger. It's spicy so my boys don't eat it. This weekend I served it with jalapeno cornbread.

Ingredients:
1 tablespoon canola oil
1 medium onion, diced
2 stalks celery, diced
3 medium poblano peppers, seeded, white ribs removed, and finely diced
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne, plus more to taste
1 pound ground lean turkey
2 15.5-ounce cans white beans, drained and rinsed
4 cups low sodium chicken broth
3/4 teaspoon dried oregano
1 15.5-ounce can hominy, drained and rinsed
3/4 teaspoon salt, plus more to taste
1/4 cup sour cream

Directions:
Heat oil in a large pot over medium heat. Add onion, celery, and poblano peppers and cook, stirring occasionally until veggies are soft. Add garlic, cumin, coriander, and 1/4 teaspoon of cayenne and cook, stirring about 30 seconds.
Add ground turkey and cook until meat is no longer pink. Add white beans, broth, and oregano. Cook, partially covered and stirring, for 25-30 minutes.
Add hominy, 3/4 teaspoon of salt and more cayenne pepper to taste and continue cooking for about 10 minutes.
Ladle into individual bowls and top with sour cream.




*Makes 4 servings.
* Jalapeno cornbread recipe coming later this week.