Thursday, May 26, 2011

Italian Style Collard Green & Vermicelli Soup

Simple to make and so hardy!

1/2 Pound Ground Turkey
1/2 Onion, Chopped
3 Garlic Cloves, Minced
5-8 Collard Green Leaves, Rib Removed
3 Tablespoons Olive Oil
8 Cups Water
3 Potatoes, Peeled and Sliced
3 Carrots, Peeled and Chopped
1 Cup Tomatoes, Crushed with the Juice
1 Tablespoon Better Than Bouillon
1/2 Cup Vermicelli Noodles
4 Fresh Basil Leaves, Chopped
1/2 Teaspoon Oregano
1/2 Fresh Pepper
Salt to Taste

In a large pot set the water to boil.  Heat the oil in a large skillet and add the Turkey, Onions, Garlic, and Collard Greens.  Cook for 5 minutes. 

Add the mixture to the boiling water. 

Add the potatoes... 

Add the tomatoes...

Add the bouillon...

Add the carrots.... 

Bring the soup back to a boil and simmer for about 2-3 minutes. 

Add the vermicelli and let the soup simmer for 1 minutes... cover and let it sit for about 2-3 minutes before serving... 

Sprinkle some Grated Parmesan Cheese... 

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