My Turkey & Kale Soup Recipe

by Erica on March 3, 2014

Hi CGH Peeps!

Here’s another favorite recipe- turkey, kale, & brown rice soup.  My best friend’s sister, Erica, passed this one along.  (Thanks again Erica!)  She found it on the Food Network’s website.  I tweaked it a little, and indicated where you can make it even healthier.

This really is a great recipe for families with both veggie lovers and meat lovers.  It’s filling, while also being light.  If you give it a whirl, please let me know what you think!  Love this soup.

And, please don’t forget…  Good health is contagious…pass it on!

Turkey, Kale, & Brown Rice Soup

Serves 4-6
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Meal type Soup
Misc Serve Hot
Website The Food Network
This is a great soup for families who have both veggie lovers and meet lovers. It's filling, yet light. A really delicious, tasty soup. It's based on a recipe from the Food Network's website.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 5-6 Large shallots (chopped)
  • 5 Medium carrots (sliced)
  • 2 Large red bell pepper (chopped)
  • 8oz ground white turkey meat
  • 2 tablespoons herbes de Provence
  • 4+ cups low-sodium chicken broth (store-bought, or you can make your own for a healthier version)
  • 15oz diced tomatoes in juice, drained (canned, or chopped fresh for a healthier version)
  • 1 Small bunch of kale (coarsely chopped, about 4 packed cups)
  • 2 cups cooked brown rice
  • 2 teaspoons kosher sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup freshly chopped flat-leaf parsley (optional)
  • 1/4 cup freshly grated parmesan (optional)

Directions

Step 1
Get the brown rice cooking...
Step 2
Heat oil in a large pot over medium-high heat.
Step 3
Add shallots, carrots, and bell peppers. Saute, stirring frequently, until the veggies begin to brown and soften slightly. About 8-10 minutes.
Step 4
Add the grown turkey and stir until the meat turns white and begins to color very slightly around the edges. About 5-7 minutes.
Step 5
Add the herbs de Provence and stir for 1 minute.
Step 6
Add 4 cups broth and tomatoes. Add more broth as needed. If you're short on broth, add a little water. Bring to a boil.
Step 7
Stir in the kale and season with the salt and pepper.
Step 8
Reduce heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes.
Step 9
Scoop rice into the bowls, and add the soup. Sprinkle each serving with the parmesan and parsley (optional). Enjoy!

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