Thursday, December 6, 2012

Turkey Creole Soup

(adapted from a recipe in Recipes from Minnesota, With Love)

4 stalks celery, diced
1 medium onion, chopped
minced garlic to taste (about 2 cloves)
1/4 c cooking oil
4 c chicken or turkey stock
1 can diced tomatoes
1 green pepper, diced
2 c cooked, diced turkey (or chicken, for today’s recipes)
8 oz frozen peas
1 T dried parsley, or 2 T minced fresh
1 t dried thyme leaves, or ½ t powdered thyme
1 bay leaf
2 t dried basil
Salt and pepper to taste

Sauté celery, onion and garlic in oil until tender.  Add stock and bring to boil.  Add remaining ingredients.  Reduce heat and simmer uncovered about 15 to 20 minutes.  Adjust seasonings.

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