Today is National Comfort Food Day and I am so excited to celebrate it! In all honesty, I’ve really been celebrating this entire week. Los Angeles has {thankfully} received some much needed rain in the past few days and it’s been nice to slow down and enjoy the changing weather.
I was able to visit my hometown of Brentwood, Tennessee over Thanksgiving and when I arrived, my mom made this delicious, homemade vegetable soup. Â Needless to say, it is good for the soul, and a perfect way to enjoy Comfort Food Day! Â I made a few healthy adjustments, tested it out, and it’s ready for you to enjoy.
- 1 1/2 lbs. 93% lean ground turkey
- 2 medium potatoes, diced
- 2 cups water
- 2 15 ounce cans of crushed tomatoes, no salt added (or 3 lbs fresh roma tomatoes)
- 1 4 ounce can tomato sauce, no salt added
- 10 ounce package of frozen, mixed vegetables
- 3 Tbs. worcestershire sauce
- 1/2 cup ketchup, no salt added
- 1 Tbs. dried oregano
- 1 Tsp. red pepper flakes, optional
- Salt and pepper, to taste
- Cook ground turkey in non-stick skillet over medium heat until done.
- In a large saucepan, combine water and potatoes. Boil approximately 8 minutes, or until potatoes are tender.
- Add the cooked turkey to potatoes along with the remaining ingredients and stir until all ingredients are mixed well.
- Cook on low-medium heat for 30-45 minutes.
- Enjoy!
Helpful hint: If you are trying to limit carbohydrates to watch your blood sugar, I would choose mixed vegetables that contain green beans, carrots, and bell peppers. Avoiding the green peas and corn will help lower the carbohydrates in this recipe.
Yum! Even though it’s April, we are having spring showers here and I’m in the mood for some healthy comfort food. I’m trying to limit my carbs so I’m going to take your suggestions on the veggie substitutions. I always love trying to replicate your meals- and love that you give healthier options. Thanks for your great work!