Soups

Ingredients

1 pound ground turkey
1 medium yellow pepper, chopped
1 medium yellow onion, chopped
3 garlic cloves, minced
2 tsp olive oil
2 cups chicken broth
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 15 oz. can pumpkin
1 15 oz. can tomato sauce
4 medium tomatoes, chopped OR 1 15 oz. can stewed tomatoes
2/3 cup chili sauce
3 tbsp brown sugar
1 tbsp oregano
1 tbsp parsley
1 tsp tarragon
3/4 tsp salt
3/4 tsp pepper
dash crushed red pepper
dash cayenne pepper

Instructions:

In a Dutch oven, cook ground turkey, yellow pepper, onion and garlic in olive oil over medium heat, until meat is no longer pink. Drain. Stir in remaining ingredients.
Bring to a boil, then lower heat and simmer, uncovered, 1.5 hours or until chili reaches desired thickness.
Top with preferred toppings. (Pictured: Sour cream, cheddar cheese and avocado)

Makes approx. 6 servings (2.5 quarts)

Prep: 20 minutes

Total Cook Time: 1 hour and 45 minutes.

Ingredients

2 tablespoons olive oil
3 cups shanghai or baby bok choy, chopped
1 large carrot, peeled and shredded
4 cups chicken broth
1 package frozen mini pork or chicken wontons (I used pork and vegetable)
1 cup kimchi, chopped (This is usually in the produce section)
1 tablespoon soy sauce
Salt and pepper to taste

Directions

In a Dutch oven heat oil over medium high heat. Add bok choy and carrot and cook for about 5 minutes or until tender, stir occasionally. Add broth and bring to a boil. Stir in wontons, cook for 2-3 minutes.
Stir in kimchi and soy sauce. Season to taste with salt and pepper.

This is nice because it is quick and easy and has minimal ingredients (great for a weeknight), but still has a lot of flavor. I never eat just a cup of soup. I have a heaping bowl! If that is you as well, I would double the recipe if you want to have it throughout the week or for lunches. As is, my husband and I each had a bowl for dinner and then I had a bowl for lunch.