Real Recipes From Real Home Cooks ®

southern harvest soup

(1 rating)
Recipe by
Kajean Secord-Bennett
Middleville, MI

This soup is hearty, healthy, and very tasty. A favorite for both kids and adults.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For southern harvest soup

  • 1/2
  • 2-3 c
    garlic, minced (fresh)
  • 2
  • 2 stick
  • aspargus ends (optional if on hand)
  • 1 1/2 c
    diced zuccinni
  • 1 c
  • 1 pkg
    ground turkey
  • 2 pkg
    chicken stock
  • 2-3 Tbsp
  • 2-3 Tbsp
  • 1 tsp
    thyme, dried or 4 stems, fresh
  • 1 tsp
    smoked paprika
  • 1/2 tsp
  • 1 can
    red gold petite diced tomatoes, garlic and olive oil
  • 1
    green onion
  • 1/2 can
    black beans
  • 1 c
    summer squash

How To Make southern harvest soup

  • 1
    Prep and chop veggies so they are ready for the pan. Heat up a 4 qt plus soup pot on medium.
  • 2
    Add a few rounds of olive oil to the pan.
  • 3
    Then add the onions, followed by the garlic. Immediately season with thyme, sea salt, pepper, natures seasoning, and smoked paprika.
  • 4
    Give the mix a couple or stirs, then add the carrots, and celery and mix in.
  • 5
    Simmer for aprox 5 minutes, then add the zucchini and summer squash and season again with a quick shake of salt.
  • 6
    Bring the flame back to medium and add the ground turkey.Season again with salt, pepper, natures seasoning, smoked paprika and 1/2 the cumin, a dash or cyan pepper and a dash of chili powder. Crumble meat into small pieces.
  • 7
    Once the meat is just cooked, add a couple of tbsp of butter to the pan and let melt.
  • 8
    Once butter is melted into the meat mixture, add a couple of tbsp of four. Immediately work flour it to give everything a nice coat.
  • 9
    Let cook for aprox 5 minutes, then make sure the flame is at a high medium and add 1/2-1 can of the red gold diced tomatoes and rinsed black beans. (When I mention things brand specific, it's because I find it to be the best tasting for the dish.)
  • 10
    Stir the tomatoes into the mixture and let set for about 30 seconds, then add 1 container of chicken stock.
  • 11
    Stir and bring to a boil on high. Once boiling or very near to it, reduce heat to medium and do a taste test. Remember that the spices will get stronger with time, so if you decide to add more, be liberal. I usually hit is with one more round of all the spices used already.
  • 12
    Add more chicken stock if necessary and simmer 15-20 minutes. Add corn 5 minutes before serving.
  • 13
    Dress it up: Fill bowl with soup, Sprinkle some Mexican blend cheese on top, then lay 2 tortilla chips on top of the cheese. Add a small dollop of sour cream and some green onions and voila!