A fast, economical and healthful soup loaded with veggies. My family has now made this basic but comforting soup for three generations. Make a double batch and freeze the extras for future meals.
Ingredients
- 1 T olive oil
- 1 onion, chopped
- 1 pound ground turkey, chicken or beef
- 1 49-ounce can of chicken stock
- 3 stalks celery, diced
- 3 carrots, peeled and chopped into ½
- 3 potatoes, peeled and chopped into ½
- 1 cup frozen peas
- 1½ t dried dill
- Kosher salt and pepper to taste
- 6 T grated parmesan cheese (optional)
Directions
- 1Heat a large heavy-bottomed pot, add olive oil. When oil is hot add onions and saute for about 5 minutes. Crumble in the ground meat, season with salt and pepper and cook another 5 minutes until no longer pink.
- 2Add stock and bring to a boil. Add celery, carrots and potatoes and return to a boil. Turn the heat down to medium-low and simmer for about 15 minutes, until the vegetables are crisp tender. Add peas and dill, taste and season with salt and pepper as needed.
- 3Serve in individual bowls topped with grated parmesan.
