Turkey Vegetable Kamut Soup

16 oz frozen “soup mix” vegetables*
2 cloves garlic, chopped
15 oz canned diced tomatoes
4 cups chicken or turkey stock
3/4 cup kamut (khorasan wheat) berries
1/2 cup dry vermouth
3 sprigs of thyme worth of leaves
1 bay leaf
2 teaspoon red pepper flakes
2 cups diced cooked turkey breast

Place the frozen vegetables, garlic, tomatoes, stock, kamut, vermouth,  herbs and spices in a 4 quart slow cooker. Cook on low for 8 or so hours then stir in the turkey. Cook for 1-2 hours on low then serve.

*The mix I bought has carrots, potatoes, corn, green beans, Lima beans, okra, peas, celery and onion.

My thoughts:

I thought a Thanksgiving leftover recipe would be the perfect vehicle to try out new-to-me frozen soup mix vegetables. Normally when firing up the slow cooker, I chop all of the ingredients by hand the night before so they are ready to go in the morning. When picking up some frozen pearl onions (Aside: why are they often only available during the holidays? So frustrating. I end up buying a year’s supply in November because I don’t have the patience for peeling fresh.) I came across this “soup mix” that looked pretty good. I mean, okra? An inspired choice. I tossed them in the cart. They’ve been in the freezer ever since.

I know I’ve spent enough time chopping and we’re still early in the holiday season so what better time to try them out? All I had to do was chop the turkey and the garlic. The vegetables were a thrifty choice too; on sale for 2 for $1.50. I didn’t price it out but that has to be cheaper than buying and chopping each of those ingredients individually, right? Which I appreciate because while I always think of soup as being this super thrifty, cheap dinner but when I actually price out the ingredients and my labor, it isn’t that cheap after all. This recipe uses kamut (although I bet you could sub in farro and have great results) so you don’t need an extra grain to serve. I love one pot cooking! The resulting soup was really hearty and satisfying and so flavorful!

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