Oh, well, here we go again - soup is the perfect comfort food for a cold winter day, is it not?
This past week we went through a rough end of week and weekend with the temperatures getting in the single digits and things were pretty cool, literally! So, I cooked up a batch of this delicious soup and decided to do a whole pot of it so I could have enough leftovers to freeze in Mason jars to keep for those days when I don't feel like cooking or just want to get something truly satisfying without being in the kitchen for a long time.
Freezing food is an option that is always on my mind when I do my meal prep over the weekend. If I have something that I can cook in a bigger batch I'll do it and that will save me money, time and sanity!
Now, for the recipe!
1 - The first thing you have to do is soak up the beans or, as I did, boil the beans in two cups of water for about 2-3 minutes. Turn the heat off and let it rest for about 1 hour. Strain the beans and run them through cold water for a while. Reserve.
2 - Prep all your veggies and be sure to get your turkey out of the freezer, if your using frozen turkey. There's no need to defrost it ahead of time because it's going to cook for a long time in the slow cooking mode which will be perfect to get the turkey more than ready! Peel the onion, the carrot, the garlic cloves and the sweet potato and dice them finely.
3 - Get the onion on the bottom on the Instant Pot and add the olive oil. Cover with the drained reserved bean mix and the chopped garlic.
4 - Add the sweet potato, the carrots and the frozen diced turkey. Season with salt, pepper and the red pepper flakes.
5 - Add some chopped parsley - about a Tbsp should be enough. Some more will be added at the final stage, when the soup is to be served, to give it a fresh herbs taste. Cover with the fire roasted tomatoes.
6 - Add the Bare Bones broth and the vegetable broth, just enough to cover all the ingredients that are already in the pot.
7 - Closed the lid and seal the Instant Pot. Turn on the "slow cooker" mode for 5 hours and set the pressure to high.
8 - When the time is up check the soup consistency and adjust the seasonings. Add a small can of pureed cannellini beans (just blend the beans without the liquid that comes in the can and use some of the soup liquid to help it blend easier), the kale and the orzo. This will thicken up the soup if you cook it for another half an hour so, which was what I did. If you like your soup more on the liquid side just skip this part.
9 - Serve the soup in big bowls and garnish with lots of fresh chopped parsley for a burst of flavor.
This really is a meal in itself because it has everything you need - you've got the veggies, the satisfying beans, the protein form the meat, the greens and the orzo. What more do you need? At the most a fresh loaf of bread would be great to have with the it!
I've been loving my winter soups and there will be more to come until the end of the moth, for sure!
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Keep safe and keep warm!