Philadelphia, PA - Let's face it; we have many long cold days ahead until it's springtime. So why not pass the time while curled up under a warm blanket, and enjoying the comforts of a beautiful bowl of hot soup. And while it cooks, you can watch the snow falling outside with your loved ones as the savory and inviting scent of a home-cooked meal surrounds you.
You will need a few items and ingredients to get this started. To make the soup, you'll need a slow-cooker, Bone Broth SteampunkyElf Style, a soup ladle, saute pan, cooking spoon, pasta spoon, a separate pot to boil pasta in, pasta strainer, boxed pasta (any brand, I used egg noodles), and McCormick's Molasses Bacon Spice.
- 8 cups of Broth
- 3 cups Water
- 1 pound Ground Turkey Meat
- One tablespoon Olive Oil
- One tablespoon McCormick's Molasses Bacon Spice (to braise the turkey meat)
- 2 cups Radishes, washed, tops/ends removed and cut into coins
- 2 ½ cups carrots, peeled and cut into coins
- 1 ½ cups Kale (frozen vegetables)
- 1 pound of pasta, cooked per box directions
- ¼ cup McCormick's Molasses Bacon Spice (for the soup)
1. Using your saute pan, blossom the olive oil and one tablespoon of McCormick's Molasses Bacon Spice on medium heat for 2 minutes.
2. Add in the ground turkey meat and braise for 4 minutes.
3. Remove from the heat, and place inside of your crock-pot.
4. Add in the Bone Broth SteampunkyElf Style, water, radishes, carrots, kale, and ¼ cup McCormick's Molasses Bacon Spice and set for 2 hours on high heat and place lid on top.
5. In a separate pot, prepare the pasta per directions on the box, drain the pasta, shock it, and set to the side*.
Once the soup is done, the cooking, combine the pasta into the crock-pot, and voila! A straightforward and mildly flavored comfort food to enjoy by yourself or with family and friends on a cold winter's day. It will warm you up and alleviate the notably chilly night outside as you enjoy this easy home-cooked meal. And as always I wish you a gratifying cooking experience, from my home to yours.
This is done to prevent the pasta from soaking up the bone broth. It will later be added to the crock-pot after the soup has cooked for 2 hours. You can make the pasta ahead of time, or just before you need to add it in. If you prepare it earlier, I suggest you put the shocked pasta in a bowl and add one teaspoon of olive oil and toss until all of the pasta is coated, then cover it and place inside the fridge until the soup is ready.