Autumn has finally arrived! As the temperatures are dropping, so begins the season of comfort foods, too. Comfort food doesn’t have to mean not-so-good-for-you heavy dishes, though. It can be nutritious as well as comforting and delicious. After a couple of hours playing outdoors, here at Rose Rock, a warm and hearty bowl of soup is welcomed with smiles. Last week, Turkey and Rye Berry soup accompanied buttered multi-grain toast at the lunch table and there was hardly a drop left in the children’s bowls by the end of our meal. It’s a super simple soup so we’d like to share the recipe.
Turkey and Rye Berry Soup
6-8 cups Chicken Broth/Stock
1 lb. ground turkey, cooked and crumbled
1 cup uncooked rye berries
1/2 head green cabbage, chopped
4 carrots, chopped
3 stalks celery, chopped
1/2 small onion, chopped
1 tsp dried parsley and thyme, each
Combine all ingredients in a crockpot and cook on low for 6-8 hours OR in a stock pot bring to a boil and simmer for 1-2 hours until rye berries are chewy but tender.
Rye berries can be substituted for other grains, but we find them to be a nice chewy texture that compliments the soup well, even after hours of cooking. Rye berries are an excellent source of folic acid, iron, manganese, phosphorus and more. It is an optimal addition to a healthy diet because it helps the body maintain blood sugar levels, build strong bones, synthesize fatty acids and cholesterol and utilize other key nutrients within foods.
Lastly, a simple tip for homemade chicken stock- the ingredient that makes a world of difference in taste and nutrition.
Whenever you are chopping and peeling vegetables for dinner, throw the scraps in a gallon-sized plastic bag in the freezer. Of course, include the typical stock varieties of veggies such as carrots, celery and onion, but also consider potato peelings, broccoli stalks, kale stems, and so forth. The next time you have chicken for dinner, keep it simple and roast a whole chicken or several pieces of bone-in chicken. Toss the bones and skin into a large stock pot along with your saved up veggie scraps (try to have at least 3/4 a bag full). Add a handful of fresh parsley (perhaps even some bay leaves, garlic or thyme), about teaspoon of black peppercorns and a tablespoon of salt. Fill the pot with pure water to cover all the ingredients and then add about an inch more . Bring it to a boil then simmer for 3 hours. Salt to taste then drain the stock from the rest and keep in a jar in your fridge or freeze in small bags to be taken out as needed. You’ll have delicious, healthful chicken stock on hand for a quick dinner any night!