Guest Blogger: Toups Soups

I’m Kelly, from Kelly’s Healthy Kitchen. I also happen to be one of Sarah’s college roommates. In college, I made soup almost every week, and Sarah likely remembers this because I often used up valuable refrigerator space storing my leftover soup in large metal pots. Alas, here we are. Because it is that time of year again, Sarah asked me to guest blog about one of my favorite foods. Enjoy!

One of my favorite chili recipes is adapted from this recipe by Ellie Krieger. It’s the same basic ingredients, but I kicked up the veggies and simplified the preparation. Ellie Krieger calls her recipe “White Chili”. However, mine ends up looking more like Green Bay Packers Chili or Oakland Athletics Chili or… you get the idea.

Ingredients:

• 2 teaspoons olive oil
• 1 onion, diced
• 2 cups diced celery
• 3 poblano peppers, seeded and diced
• 3 green bell peppers, seeded and diced
• 1 clove garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 pound ground white meat turkey
• 2 (15.5-ounce) cans low sodium white beans
• 4 cups low-sodium chicken broth
• 1 1/2 teaspoons dried oregano
• 1 (15.5-ounce) can corn (no salt added)
• Nonfat plain Greek yogurt (for topping)

Directions

·         Heat the oil in large pot over medium heat. Add the onion, celery, and peppers to the pot, and cook until soft, stirring occasionally. (Tip: I did all of my chopping a few days ahead of time, and stored the chopped veggies in a container in the fridge. When it came time to make dinner, I just had to dump the bag into the pot of oil. Easy Peasy!)

·         While the veggies are cooking, rinse and drain the corn and beans and set aside.

·         Add the garlic, cumin, and coriander to the pot, and stir them in.

·         Then, add the ground turkey cook, breaking up the meat with a spoon or spatula, until the meat is no longer pink.

·         Add the white beans, corn, broth and oregano. Cook, partially covered, stirring occasionally, for 30-35 minutes.

·         Makes 6 big servings (almost 2 cups each) or 8 smaller servings (closer to a cup, for a side dish). I like to add a heaping spoonful of nonfat Greek yogurt to top mine off. It has the same effect as sour cream.

Nutrition: The ingredients are only slightly changed from Ellie’s recipe (I bumped up the veggies and bumped down the oil). To see her estimated nutrition facts, click here.

Still can’t get enough soup? Here are my other favorite soup recipes:

·         This Lentil Chili from Whole Foods is my favorite vegetarian chili recipe. I like to add a can of corn. 

·         This Brunswick Stew Recipe is made in the slow cooker. Perfect for a working couple such as Sarah & Mr. Fleece! 

·         This hearty lentil and sausage stew is hands down, one of my absolute favorites. To save money, I use beef broth instead of red wine. 

Thanks for having me! And don’t forget to stop by my blog, Kelly’s Healthy Kitchen. 

-KET