These are fun days for me. We both work from home so I don't always have a ton of time for an elaborate lunch, as much as I'd like one. We could run out, and sometimes we do, but we can eat so much more healthy at home. I keep certain ingredients on hand at all times so I typically have plenty to choose from when cooking, but happy for us that I recently smoked a ham and a turkey in the monstrous smoker Patty got for me last year. Actually, I smoked a 10 pound ham that was rubbed down with a mustard rub and superhot chili powder, a 10 pounds turkey breast that was rubbed with superhot chili powder and Cajun seasonings, as well as a whole chicken. From the chicken carcass, I made a homemade chicken stock and froze it. Same with the sliced ham and turkey. Now we have plenty of meat to last through some of the Winter.
The homemaade stock makes a huge difference in the flavor of this meal, as with any type of soup or stew. Pile in the fresh vegetables and you're gold on this one. You can certainly use frozen peppers for this meal, but use fresh if you have them, though frozen is good when you are working your way through your Winter stash. Here is the recipe that got us through lunch today. It was pretty quick to make and darned tasty.
Rustic Turkey, Ham and Vegetable Soup
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 small yellow potatoes, diced
- 2 medium heat red chili peppers (I used the Urfa Bieber pepper), chopped
- 2-3 jalapeno peppers, chopped
- 3-4 ounces smoked ham. chopped
- 3-4 ounces smoked turkey, chopped
- 1 tablespoon Cajun seasonings or your favorite chili powder
- 2 cloves garlic, chopped
- 2 cups chopped spinach
- 2 cups chicken stock
- Salt and pepper to taste
- Bring a large pot to medium heat and add olive oil. Heat through.
- Add onioni, potatoes and peppers. Cook about 5 minutes until vegetables begin to soften.
- Add ham, turkey and Cajun or chili powders. Stir to combine and cook about 5 minutes more, stirring often.
- Add garlic and cook 1 minutes, stirring often.
- Add spinach and stir it in. Cook about 1 minute, or until spinach wilts throughout.
- Add chicken stock and a few grinds of pepper. Mix well.
- Bring to a boil then reduce heat to low. Simmer about 20 minutes to allow the flavors to mingle and everything to soften.
- Serve piping hot!