November 29, 2009
Have I mentioned how much I love my slow cooker, but resent the fact that it does just fine without me and actually seems to frown upon my frequent poking and prodding and stirring? It seems to sternly imply that things were going just fine under its tantalizingly steamy lid until I came along with my big spoon to assault it. And indeed, the slow cooker does turn the most unlikely ingredients into rather lovely dishes with so little involvement on my part that I can hardly claim any credit–especially if leftovers are involved. Like in the case of this soup…
Turkey + rice + kale + sweet potato soup
- turkey leftovers–whatever you have! (I used just that drumstick in the picture and it was plenty, flavor- and meat-wise; however, a fistful of white meat or dark meat should work just as well, and so should a piece of the good old carcass)
- 1 large onion, diced
- 3 carrots, diced
- 1 sweet potato, diced
- 1 bunch kale, chopped
- 10 cups water
- 1.5 cup rice
- salt, pepper, and other seasonings to taste (may I recommend chipotle pepper, cayenne pepper, and some oregano?)
- Put everything except the kale into the slow cooker.
- Cook on low for 4 hours.
- Add the kale and cook for another 30 minutes.