It’s Sunday morning and I’ve just spent 2 hours putting my meal plan together for my first week of the Sisterhood’s Whole30 challenge (http://shrinkingjeans.net/2015/05/my-whole30-and-sj-challenge/). I have that excitement pumping in my blood for new recipes and the promise of good results. I also went through some of my older recipes to see if anything in my collection is Whole30 compliant without having to substitute much. Lo and behold! I found a soup recipe I put together a couple of years ago that is not only easy but I only had to make 1 change to meet my eating restrictions. I pull out the ground turkey, the peppers, the onions, seasonings, some liquid and in 6 to 8 hours, perfection.
This soup is easily customized and very hearty without being too heavy on your stomach. It’s a cinch to throw together and it’s done in a crock pot so there’s very little time spent in the kitchen. The biggest tip I have for those following this as a Whole30 recipe, if you don’t have beef stock handy that fits your needs, sub it with carrot juice and water. 3 easy steps and you’re hours away from soup that can make a great meal and it freezes extremely well for when you’re in a pinch and need something fast!
Prep 15 minutes // Cook Time 6-8 hours // Makes 6 servings
- 1 lb. Ground Turkey
- 3 Bell Peppers, any color (chopped kinda big)
- 1/2 Onion (chopped)
- 2 cups Cauliflower (minced)
- 2 cloves Garlic (minced)
- 1 can Tomato Sauce
- 1 can Fire Roasted Tomatoes
- 3 cups Beef Stock (or 2 cups water, 1 cup carrot juice for a sweeter soup)
- 1/2 tsp. Basil
- 1/2 tsp. Oregano
- Salt and Pepper to taste
- Brown the turkey in a pan.
2. Add all the ingredients to the crock pot.
3. Cook on low for 6-8 hours.