Wind stirs up Lake Michigan on 10-26-10.

Emily and I made soup for supper, because with such blustery weather, what else would you be hungry for?

TURKEY VEGETABLE SOUP

1 1/4 pound ground turkey
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
6 cups water
1 can diced tomatoes with juice – 14-16 ounces
1/3 cup white rice, uncooked
1/4 cup ketchup
1 T. instant bouillon – chicken or beef
1/2 T. dried basil
1/8 tsp pepper
1 bay leaf

Crumble ground turkey into a Dutch oven. Stir in onion, carrots and celery. Cook and stir over medium high heat about 5 minutes, or until lightly browned. Drain.

Return to kettle and add the water, tomatoes, rice, ketchup, bouillon, basil, pepper, and bay leaf. Bring to a boil, and reduce heat. Cover and simmer 25 – 30 minutes or until vegetables and rice are tender. Remove bay leaf before serving.

I don’t know where my mom found this recipe, but I’ve had it so many times as an adult, I finally asked for the recipe. Tonight we served it with Pillsbury Crescent Rolls and salads we made at the grocery store salad bar.

I need to brave one more trip outside with the dog and then I can go to bed.

Oh yeah, diagnosed with bronchitis last Thursday, October 21st, after coughing for 1-1/2 weeks. Finished my Z-pak yesterday. I’m still coughing. I’m hoping for improvement by the time the full 10 days is up, which will be October 30th. Everyone, including me, is sick of hearing me cough. Coughing for 2 weeks is not my idea of a good time!

My new blue sweater has been keeping me nice and toasty all evening! I’m so glad I have it!

Wordless Wednesday