Soupe à la dinde hachée

Ingrédients

• 6 slices thick-cut bacon (diced)
• 1 1/2 pounds ground turkey
• 1 large onion (diced)
• 3 medium carrots (peeled and diced)
• 2 stalks celery (diced)
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• 1 teaspoon smoked or sweet paprika
• 1 bay leaf
• 28 oz fire-roasted crushed or diced tomatoes ((28-ounce can))
• 4 cups chicken stock
• 30 oz Great northern white beans ((two 15-ounce cans), drained and rinsed)
• salt and pepper (to taste)
• 1 cup frozen peas
• fresh parsley (for garnish)

Préparation

1. 1

   In a large Dutch oven (at least 5 quarts) or soup pot, cook diced bacon over medium heat until crisp, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the Dutch oven. You will use the cooked bacon as garnish at the end.

2. 2

   Turn heat to high and add the ground turkey to the pot with the bacon fat. Cook until browned, about 10 minutes, breaking it apart with a wooden spoon. Season lightly with salt and pepper. Remove with a slotted spoon and set aside.

3. 3

   Add olive oil, onion, celery, and carrots to the pot. Cook until onions are softened, about 5 minutes.

4. 4

   Stir in garlic, tomato paste, Italian seasoning, paprika, and bay leaf. Cook for 1 minute until fragrant.

5. 5

   Stir in tomatoes, chicken stock, beans, and turkey. Bring to a boil, then reduce heat and simmer covered for 10-15 minutes, until carrots are tender and flavors meld.

6. 6

   Stir in peas during the last 5 minutes of cooking. Adjust seasoning with more salt and pepper if needed.

7. 7

   Remove bay leaf. Ladle into bowls, garnish with chopped cooked bacon, fresh parsley, and serve with crusty bread.

8. 8

   ⬇️⬇️ I provide VERY HELPFUL step-by-step photos BELOW this recipe card. ⬇️⬇️