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...
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