Ground Turkey Cabbage Soup

By srumbel

For the longest time, my family celebrated St. Patrick’s Day with a feast of corned beef and cabbage. I’ve been trying to reduce my intake of red meat so this year I chose to make a really simple and flavorful cabbage soup in the spirit of the holiday. I’ve had cabbage soup before, where plain water and ground beef was used with the tomato sauce base. Since I wanted ground turkey in my version, I figured chicken broth would work really well for the necessary liquid. A touch of fresh parsley and dill was a delicious aromatic addition to this soup.
from danasfoodblog.com

Ingredients

• 1 head green cabbage, coarsely chopped
• 3 celery hearts, diced
• 1 large sweet onion, diced
• 2-3 carrots, diced
• 1 1/2 tablespoons fresh chopped parsley
• 1 1/2 tablespoons fresh chopped dill
• 2 quarts low-sodium chicken broth
• 1 1/3 lb lean ground turkey
• 2 (15 oz) cans tomato sauce
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1/2 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

Preparation

Step 1

Place chopped cabbage, celery, onion, carrots, herbs and chicken broth in a large soup pot. Bring to a boil on high heat, stirring occasionally, then reduce to medium-low heat. Let vegetables cook, uncovered, until tender, about 15-20 minutes.
While vegetables are cooking, brown ground turkey in a large skillet, drain and set aside.
Add browned ground turkey, tomato sauce, ketchup, brown sugar, kosher salt and ground black pepper. Stir well, reduce heat to low and let simmer, covered, for another 20-25 minutes.

Servings: 6