This Harvest Soup Recipe is a tasty way to use leftovers from your holiday party to serve your kids and family a healthy meal!
My kids are grown now and I still have a passion for getting children cooking healthy food. I want to help you get your healthy kids cooking by providing you tips, hints and great ideas for cooking for your family. And, it’s even better to have your own children help you cook. Plus, I believe it’s important to teach our children kitchen techniques as a life skill.
Yes, I have heard that pouring milk into a bowl of cereal is too much work. Also, I’ve heard that specialty processed food and restaurants are excellent investments right now because people do not want to cook.
Yet, how do you know what’s really in the food?
Do we really want to?
I had my daughters in the back while I prepared dinner every night when they were too small to help. Then, I had them standing on chairs with a pan of water to wash vegetables for me by the time they were in pre-school. I even moved my dishes and cups to a cabinet under the counter so they could “reach” and help set the table or empty the dishwasher.
Now, both my daughters and some of their friends who have learned to cook in our home and at my early culinary classes cook for their roommates in college.
To get started below is one of my favorite recipes to make in the fall and it’s a perfect way to use leftover turkey from your Thanksgiving meal. Enjoy Chef-K’s Harvest Soup Recipe.
- Laurie Zerga
Founder, Chef-K Inc.
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people
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- 2 Tbsp olive oil
- 1 medium onion chopped
- 1 clove garlic
- 1 lb turkey ground turkey (or leftover turkey meat)
- 1 bunch broccoli break into florets
- ½ cup carrots sliced
- ½ cup celery sliced
- ½ cup squash peeled and cubed (acorn, butternut, or kabocha)
- 1 lb tomatoes chopped, or 14 oz can tomatoes
- 3 14 oz cans stock chicken, turkey, or vegetable
- ½ cup elbow macaroni
- ½ tsp pepper
- ½ tsp nutmeg
- ½ tsp salt
- 2 Tbsp parsley chopped (optional)
- Parmesan cheese garnish
Ingredients
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- Bring water to boil in a 4-5 quart pot or Dutch oven.
- Cook elbow macaroni 4-5 minutes in boiling water.
- Drain and set aside. Macaroni will be al dente.
- Heat a 4-5 quart pot or Dutch oven over medium high heat.
- Add oil, let warm 30 seconds, and add onions.
- Sauté chopped onions until limp, 2 minutes; add garlic and sauté another 1 minute.
- Add ground meat and sauté until cooked, 5-6 minutes. (If using leftover turkey - go ahead to next step after adding the turkey since it's already cooked)
- Add broccoli, carrots, celery, and squash, sauté 1 minute more.
- Add tomatoes, broth, salt, pepper and nutmeg.
- Bring to a boil.
- Reduce heat to low, cover and simmer 30 minutes.
***Note: Soup can be prepared up to 2 days ahead to this point. - However, you may need to add 1 cup of broth if the broth evaporated)
- Uncover simmering pot, add macaroni, optional parsley and continue to simmer 10 minutes longer.
- Serve immediately sprinkled with Parmesan cheese and a slice of crusty bread.
For more recipes your kids and family will love, visit http://Chef-K.com/Blog
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