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Hooray for soup season!!!
Although it's hard to say goodbye to summer, I just can't help getting excited for fall.
This time of year is all about fall harvest, right? And the word "harvest" alone makes me think of bounty and abundance.
The idea of bounty and abundance puts me in a state of gratitude. So much to be grateful for this time of year!
I think about beautiful, crisp ripe apples ready for picking, acres of bright orange pumpkins just waiting to be plucked from the vine, gorgeous mums, apple cider, scare crows, front porches decked out for halloween, cozy evenings by the fire place and, of course, warm nourishing SOUPS!
This Turkey and Sweet Potato Soup is so quick and easy to make. And it is truly delicious!!!
It takes just minutes to assemble and can be ready in an hour.
Another thing I love about it is that it's even better left over!
Hope you love this as much as my family does!!
So, what's your favorite thing about fall?
I'd really love to hear!!
Turkey & Sweet Potato Soup
Ingredients:
3 tablespoon olive oil
1 medium onion, diced
3 Stalks celery, chopped
1 pound organic, ground Turkey
2 cloves garlic, minced
2 tablespoons tomato paste
1 (28 fluid ounce) can diced tomatoes with juices
4 cups chicken broth
1 large sweet potato diced
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
1 tablespoon fresh thyme (optional)
2 cups baby spinach
Salt & freshly ground pepper to taste
Grated Romano cheese for serving
Instructions:
* Add the olive oil to a Dutch oven and sauté onion, garlic and celery until tender.
* Stir in the Turkey. Cook until the turkey has browned, stirring occasionally (about 5 minutes)
* Stir in the tomato paste, then add in the diced tomatoes, broth, sweet potatoes, Italian seasoning, smoked paprika, thyme , salt and pepper.
* Simmer for 15 to 20 minutes, taste and adjust seasonings.
*Add baby spinach and stir until just wilted.
Serve with grated Romano cheese and enjoy!
So good with crusty bread too! Yum!
Happy fall...from my porch to yours!! 🍁🍂🧡🍂🍁
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