- 6
- 10 mins
- 30 mins
Ingredients
- 20 oz. package Jennie-O Lean Ground Turkey
- 32 oz. chicken broth, divided
- 1 cup diced onion
- 2 celery stalks, thinly sliced
- 2 cloves garlic, minced
- 1 cup carrots, julienned or use match stick carrots
- 4 cups cabbage, chopped
- 2 cans 14.5 oz. diced tomatoes
- 2 teaspoons oregano
- 1 teaspoon basil
- 1 teaspoon parsley
- 1 teaspoon sage
- 1 teaspoon thyme
- dash pepper
Preparation
Step 1
To save on dishes, I cook everything in the soup pot. I cook the onion, celery, and garlic with the turkey. But before I add the turkey, I add one tablespoon of chicken broth to the veggies. This will prevent them from sticking to the pan while waiting for the turkey meat to release fat as it cooks.
When you add all of the ingredients to the turkey mixture, it won’t look very soupy. Resist the urge to add more broth!
Add 1 tablespoon chicken broth, onions, celery, and garlic to a large soup pot. Toss to coat. Add turkey and cook over a medium flame until turkey is cooked through.
Add carrots, cabbage, diced tomatoes, the rest of the broth, and spices to the turkey mixture. Cook over medium-high flame until it reaches a boil.
Once it begins to boil, reduce flame and simmer until the cabbage wilts and carrots are tender, approximately 5 minutes.
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