Careless Summer Soup from The Careless Cook

 

 

Right away you may be thinking: Hot Soup in the summertime? I suggest you gather your pitiful thoughts and tell me if you take your burgers off the gill and pop ‘em in the fridge?  Or don’t like BBQ in the summer. Lots of dishes go well in the good old summertime.  

 

The Careless Cook offers a soup so good, even with 90 degrees outside you’ll take a spoon-full and get so excited you’ll wet your socks, and anybody close.  

 

Hey! Summer sun is no challenge for air conditioning or buckets of icy beer!  Speaking of which, The Careless Cook likes a nice tipple whilst he stirs the pot of his deliciously Careless Soup.  Perhaps a Scotch and a splash of ice and cold water?  Don’t overdo it with the water after the Scots worked to make you smile. Be polite! 

 

Take a sip or two and let’s get going!

Adds a lot of flavor to any soup or pasta
Available for about $10 on Amazon

 

My Ingredients (If you use yours, good luck!)

 

A big pot!

1 lb ground turkey

12 oz frozen mixed vegetables

1 large onion (I like to cut mine in thumb sized chunks)

15 oz can of red kidney beans. Empty the can. Don’t rinse the beans and loose the flavor!

A big handful of fresh spinach, or more

Flat leaf parsley, roughly chopped to decorate the soup

1 big handful of shredded carrots

32 oz chicken broth + two cubes of bouillon 

1 heaping tablespoonful of Marinara sauce

1 heaping tablespoonful of Laksa (available on Amazon, see photos above)

Olive oil and salt and pepper as needed

1 Lemon

 

Puttin’ It Teegether

 

Slosh the bottom of the pot with olive oil and heat up the pot.

 

Add the ground turkey and stir to break up the meat as it cooks.

 

When the meant is no longer red, add the onion, mix and cook until the onion is translucent.

 

Add salt and pepper.

 

Add the spinach and allow the leaves to wilt, then mix with the meat and onion.

 

Add the kidney beans WITH the juice.

 

Add the remainder of the vegetables and the broth. Let the broth simmer before crushing and adding the 2 bouillon cubes.

 

As the soup comes to a simmer, add the Laksa and Marinara sauce and stir well.

 

Taste to see if it needs more salt or pepper.

 

To give another taste of summer, grate the lemon, toss the grated bits in the pot and squeeze the lemon juice into the pot.

 

Mix.

 

At this point, I turn off the heat, cover the pot and let the soup rest for an hour or two or overnight.

 

Fill your bowls with soup and sprinkle chopped flat leafed parsley on top. 

 

Then, my three faithful followers, it’s time to see if the Scotch has gone bad. I have some that lasts for days.