Years ago, my friend Linda gave me a recipe for soup that she she said was really good.
A week or so later she asked me if I’d had a chance to try her recipe. I said I did, but we weren’t really crazy about it. She was amazed and puzzled that we didn’t like her wonderful soup … until I mentioned all the little ways I had changed the recipe as I made it. Then she was incredulous — for two reasons. First, because not too long before that I had told her that I thought really good cooks followed a recipe exactly (she reminded me of this part of the story when we had lunch yesterday)! And, secondly, she had given me the exact recipe for a great soup. Why would I change it? I don’t remember what my answer was but I think the changes mainly had to do with what I had on hand versus what was called for, but Linda still enjoys reminding me once in a while about the time I used her recipe, but really didn’t because I made so many changes to it!
Well, I still have the habit of “adjusting” a recipe, but I do it for different reasons now. I’m no longer a harried working wife and mother making do with the ingredients in the pantry, but I do like to change things to make them as calorie-friendly as possible.
So yesterday I was looking through my soup recipes and came across a cabbage soup that sounded really good and I decided to make it. But, naturally, I did make a few changes — I used turkey instead of ground beef and my favorite Bertolli Tomato & Basil Sauce instead of the diced tomatoes and, of course, I added my three “secret” ingredients that I put in every soup — chicken broth, olive oil and hot sauce.
It was wonderful! We’ve discovered a new favorite and I’ve named my version …
Turkey in the Cabbage Patch Soup
20 oz. pkg. ground turkey breast
1 large onion, chopped
4 ribs celery, chopped
1 green pepper, chopped
5 C. finely chopped cabbage
2 15-oz. cans kidney beans, drained
1 can chicken broth, 99% fat free
1 24-oz. jar Bertolli Tomato & Basil Sauce
46 oz. bottle V-8 vegetable juice
a quart (4 cups) water
2 T. olive oil
1 T. Frank’s hot sauce
2 t. oregano
2 t. sugar
2 t. salt
2 t. pepper
Brown ground turkey and onion together in an 8 qt. pot. Add rest of ingredients and bring to boil. Reduce heat to low or simmer and cook uncovered for 1 to 1 ½ hours, stirring occasionally.
This is approximately 20, 1 cup servings. Each cup is 2 Weightwatcher points.
I hope you enjoy my version of this soup, and feel free to change it annnnny way you want, because I know what a temptation that is!
And, by the way, the old soup recipe I found and based this recipe on? It was the one that Linda had given me all those years ago. Thank you, Linda for your long-ago recipe that inspired this one for me. You are a good and understanding friend, even when I change your recipes.