[Food Tip: Have you ever added a tablespoon, not the recommended teaspoon, of salt to a recipe? To rescue an over-salted soup or stew, add a quartered raw potato, a dash of sugar, or even a little tomato paste to temper the saltiness. Throw out the potato before serving.]
This hearty soup is quick to make and chocked-full of yummy vegetables. It’s a meal in itself served with warmed bread.
1 teaspoon olive oil
1 cup turkey ham, cut into 1/2-inch cubes
1 medium onion, chopped (about 1 1/2 cups total)
4 cloves garlic, minced
1 cup celery, diced
2 bay leaves
2 cups winter squash, peeled, seeded, and cubed (acorn, butternut, kabocha, or hubbard squash)
1 cup carrot, peeled and sliced in thin rounds
2 yellow potatoes, peeled and cubed (about 2 cups total)
1 1/2 teaspoons dried basil
1/4 teaspoon cinnamon
1 (28-ounce) can stewed tomatoes, chopped
6 cups fat-free chicken broth
1 (15.5-ounce) can kidney beans, rinsed and drained
3 teaspoons fresh thyme leaves
1/2 package frozen chopped spinach
salt and pepper
1) Heat oil in a Dutch oven (preferably cast iron) over medium-high heat. Add turkey ham, onion, garlic, and celery, and saute for 7 minutes or until onion is transparent. Add bay leaves, squash, carrot, and potatoes. Stir and continue to saute for another 7 minutes.
2) Add basil, cinnamon, tomatoes, and broth. Bring to boil, reduce heat, and simmer for 20 minutes or until vegetables are cooked through, but not mushy.
3) Add beans, thyme, and spinach. Simmer for 5 minutes or until spinach is heated through. Salt and pepper to taste. Makes 12 servings.
Nutritional Analysis per serving: 163 Calories; 9 percent fat (1.6 grams); < 0.5 gram saturated fat; 27 percent protein; 64 percent carbohydrate; 6.7 grams fiber.