Saturday, February 20, 2021

Ground turkey and vegetable soup #Recipe @PegCochran


Is it cold and snowy or icy where you are?  If so, this soup will warm you right up.  It makes a quick dinner--add some crusty bread if you like--and leftovers are great for lunch. And if you are in a state experiencing power outages and lack of water, you have my sympathy and prayers.

The basis for this soup comes from a recipe on the Roasted Root blog.  I adapted it to suit what I had on hand.  I omitted the potatoes because I was out and added about 1/2 a cup of elbow macaroni to finish off a box I had in the pantry.  I also chopped the carrots to make a sort of mirepoix sans celery, which I also didn't have.  And I omitted the zucchini because we didn't have any.  I would have omitted it anyway because I would be afraid it would get mushy in the soup and create an unpleasant texture.  I used lite coconut milk because that is what I had instead of full fat and I can't imagine there's much of a difference.

The recipe below is the original with notes of my changes.


4 slices thick-cut bacon, chopped (I used center cut)
1/2 yellow onion, diced (I used a whole onion)
1 lb. ground turkey
3 small yukon gold potatoes, chopped (optional)
2 large carrots, peeled and chopped
1 medium zucchini squash, chopped (optional)
4 cups chicken broth
1 15 ounce can coconut milk (lite is fine)

1/2 cup elbow macaroni (optional)
3 cups baby spinach
salt to taste


Heat a large pot over medium heat and add the chopped bacon. Cook until most of the fat has been rendered. 




Add the onion and carrots and cook until translucent. 


Push onions to the side of the pot and add the ground turkey.  Brown turkey on both sides and break into small pieces.



Add the remaining ingredients except the spinach, cover the pot and bring to a full boil. 




Reduce the heat to a simmer and cook for 20 to 30 minutes, until potatoes are cooked through. (If you are adding elbow macaroni, add it now and cook until al dente--about 7 minutes.) 


Stir in the spinach and cook until wilted, about another 2 to 3 minutes. 



Murder in the Margins has everything: England * Charming town * Book shop * Writer-in-residence * Royalty * Cute detective * Murder!



The plot thickens for American gothic writer Penelope Parish when a murder near her quaint British bookshop reveals a novel's worth of killer characters.

Penelope Parish has hit a streak of bad luck, including a severe case of writer's block that is threatening her sophomore book. Hoping a writer in residence position at The Open Book bookstore in Upper Chumley-on-Stoke, England, will shake the cobwebs loose, Pen, as she's affectionately known, packs her typewriter and heads across the pond.

Unfortunately, life in Chumley is far from quiet and when the chairwoman of the local Worthington Fest is found dead, fingers are pointed at Charlotte Davenport, an American romance novelist and the future Duchess of Worthington. Charlotte turns to the one person who might be her ally for help: fellow American Pen. Teaming up with bookstore owner Mabel Morris and her new friend Figgy, Pen sets out to learn the truth and find the tricks that will help her finish her novel.


Barnes & Noble 




  1. Welcome today. Thanks for sharing your recipe. This looks a lot like something that mom threw together with left overs. I always loved those because it was exciting to find what was in my bowl. LOL Your book looks wonderful.

  2. Tummy warming good!
    I tried lite coconut milk and found it rather thin and disappointing.

    1. I guess I am used to "lite" everything. It probably would have had a more luxurious mouth feel with full fat. Oddly enough it did not taste like coconut at all. I imagine you could sub some heavy cream.

    2. "Oddly enough it did not taste like coconut at all."
      Exactly. It was very disappointing to me--thin, no real coconut taste, and a lack of mouth feel.

  3. This looks amazing. We still have beets and carrots from the garden as well as frozen zucchini. I'm going to cook up a batch and see how it turns out. Thank you!

  4. This recipe looks delicious. Thank you for sharing!