Keeping Meals Simple: Turkey and Squash Soup
In this new age of documenting every little thing and showing our followers on Instagram how amazing life is, we sometimes forget about the life part. We’re so focused on turning everything we do into the perfect image for our page that we forget that life isn’t always like that.
Especially when it comes to food. Oh the food p0rn pics are in abundant on Instagram. But the truth is that no one eats like that everyday for every meal.
It’d be nice but shit happens and sometimes you find yourself eating a bowl of hotdogs and lettuce. Grass-fed and organic because we do have priorities but still.
Keeping things simple is OK. It’s fine if your meal isn’t Michelin Star worthy and it’s OK if you’re eating out of the pot you cooked with because the thought of dirtying another dish sends you into a fit.
This was soup that we had the other day and the ingredients are minimal. It was a cold rainy day (So rare for Colorado) and Scott and I wanted something warm to eat for dinner.
I looked in the fridge to see what I had, which isn’t much because I desperately need to go to Costco and TJ’s (and Whole Paycheck, meh), but I was able to toss something together.
This is the basic recipe, I didn’t measure anything but can give you estimates and what I did. Honestly this is how I cook all the time. Only when I’m actively developing a recipe is when I measure and take notes. Otherwise I’m tossing stuff together and saying a short prayer that it turns out.
So this is basic and you can adjust it to suit your tastes.
Andie’s Simple Turkey and Squash Soup
- 1.25 lb Ground Turkey
- 3ish lbs Zucchini and Yellow Squash, chopped
- 1/2 Of A Large Onion, chopped
- 1 Large Green (Or Yellow, Orange, or Red) Pepper, chopped
- 3 Cloves Garlic, Finely Chopped (I use a garlic press)
- 6C Beef or Chicken Stock
- 1 15oz Can of Diced Tomatoes
- Pinch of Salt and Pepper
- 2tsp Italian Seasoning
- 1TBSP Flavor God Italian Zest Seasoning
- 2TBSP Light Olive Oil
In a large stock pot, heat olive oil over medium heat. Add in the peppers and onions and sauté for about 5 minutes or until the onions are translucent. Add in the ground turkey and cook until cooked through. Season with salt, pepper, Italian Seasoning, and Italian Zest Seasoning. Add in the crushed garlic and cook for about a minute. Add in the diced tomatoes and the stock. Bring up to a simmer and add in the squash. Allow to come back up to a simmer, reduce heat to medium low, cover and simmer for about 30-45 minutes.
Serve up and enjoy! Makes about 4 servings.
You can use whatever ground meat you like, even trying something like Italian sausage or chorizo! This is just a concept recipe to give you an idea of what you can do. Everything about this can be changed to suit your tastes. Toss in some extra veggies or use something else.
The idea is to keep things simple by using what you have and what you like because we all have those days where simple is perfect!
Andie lives in Idaho with her husband and dog (a sweet pittie girl). She’s training to become a Nutritional Therapy Practitioner with a focus on womens’ health and autoimmune conditions. By focusing on whole foods and being active, her goal is to heal her body and to create a healthy work/home/life balance.