Pat Meyers’ Best Ever Soup
1 lb ground turkey
1 small onion, diced
1 small fennel bulb, diced
3 stalks of celery, thinly sliced
2 carrots, peeled and diced
2 large turnips, peeled and diced
1 can petite diced tomatoes, including the juice
1 can navy beans, drained and rinsed
1 good handful of frozen peas (throw in towards the end)
1 good handful of frozen green beans (throw in towards the end)
1 good handful of frozen corn (throw in towards the end)
1/3 cup pearled barley
4 cups homemade broth
1 T Worcestershire sauce
salt, pepper, basil, parsley, thyme, garlic powder (1 tsp each or to taste)
You can add whatever else you have – broccoli stems, cabbage, rutabaga, butternut squash – you never know what mix of veggies will be in mine.
Brown the ground turkey in a drizzle of olive oil. I salt and pepper the turkey when browning.
While it cooks dice everything and place in crock pot with the broth and spices. Add the meat. Let it cook all day.
6-8 hours on low. 3-4 on high.
Add the frozen veggies towards the end.
Serve and enjoy.
(I’m not going to lie to you, the fennel makes all the difference.)