This recipe for Mad Scientist Soup is a dreadfully delicious Halloween supper, especially when served with a loaf of Dead Head Bread.
Every batch is different depending on what garden-grown goodies are chopped and tossed into the brew. This recipe included tomatoes, green beans, small potatoes, and thin slices of summer squash, but you can add whatever vegetables and herbs are preserved from your gardening efforts.
For a vegetarian soup, substitute vegetable broth for the beef, omit the ground turkey, and use more veggies (like canned or frozen Green Giant peas or corn).
Mad Scientist Soup isn’t complete if you don’t call ingredients by their scary, seasonal names: garbanzo-bean brains, frog eye pasta, and real kidney beans.
2 tablespoons olive oil
1/3 cup chopped onion
1 pound ground turkey
2 large cloves garlic, minced
1 quart beef broth
1 quart diced tomatoes
1 small zucchini, sliced
Assorted fresh or frozen vegetables
1 can garbanzo beans (drained and rinsed)
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
Small cooked pasta, like Ditalini (optional)
1. Heat the oil in a soup pot and add the ground turkey.
2. Use a spoon to break up the meat and cook until it’s done.
3. Drain the juices.
4. Add the onion and garlic; cook for several minutes to soften.
5. Add the broth and tomatoes; bring to a boil.
6. Lower heat and add the vegetables, beans, herbs, and spices.
7. Mix well and cover the pot; simmer for 30 minutes or until the vegetables are tender and flavors are blended.
8. To serve, place a small amount of cooked pasta in bowls and add hot soup.