Turkey, Okra, and Rice Soup
- Ready In:
- 1hr 53mins
- 2 tablespoons vegetable oil
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 1 cup finely chopped leek, white and light green parts only
- 2 bay leaves
- 1⁄8 teaspoon fresh ground black pepper
- 2 quarts chicken broth or 2 quarts turkey broth
- 3 cups diced boneless cooked turkey
- 1⁄4 cup prepared creole seasoning (I use salt-free)
- 1 (8 ounce) can chopped tomatoes with juice
- kosher salt
- 2 cups frozen cut okra, thawed
- 1 cup finely diced green bell pepper
- 2 cups cooked white rice, for serving
- Heat the oil in an 8- to 10-quart stockpot over medium heat.
- Add in the onions, celery, carrots, leeks, bay leaves, and pepper.
- Stir/saute until the vegetables are tender but not browned, 5-8 minutes.
- Add the chicken broth, turkey, Creole seasoning, and tomatoes, and let simmer slowly for 35 minutes.
- Adjust the seasoning to taste with salt.
- Stir in the okra and simmer until just cooked, about 5 minutes.
- Add the diced green peppers and cook for 5 minutes.
- Serve the soup in individual bowls with 1 to 2 tablespoons of cooked rice in each.
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I give this recipe five stars WITH one major revision. The recipe calls for 1/4 cup Creole seasoning. We like foods pretty spicy but I've had experience with Creole seasoning before so I reduced the amount to 1/2 teaspoon. I also added a bit of browned sausage that I had on hand. Maybe my Creole seasoning excessively hot but I can't imagine it with the quantity called for. This is healthy and very satisfying. Just be careful with the seasoning!