Turkey Kale Soup
|
Print Recipe
Print Recipe |
Turkey, kale, brown rice, tomato, bell pepper, carrot, celery, onion and garlic in a rich herb broth
| Servings |
| 128 ounce servings |
| Servings |
| 128 ounce servings |
Ingredients
- 2 Tbsp olive oil
- 1 small red onion trimmed and diced
- 2 celery ribs trimmed and diced
- 2 carrots trimmed and diced
- 1 red pepper seeded and diced
- 1 garlic clove peeled and minced
- 8 cups low sodium chicken broth
- 1 1/2 cups canned diced tomatoes with juice
- 1 1/2 tsp kosher salt
- 1/2 tsp poultry seasoning
- 1/2 tsp Italian seasoning
- 1/2 tsp ground black pepper
- 1/4 tsp dried thyme
- 1 bay leaf
- 1 1/2 cups fresh kale stems removed, chopped 1"
- 1/2 lb roasted turkey breast diced 1/2"
- 1 1/2 cups brown rice cooked to package directions
- 2 ounces Parmesan cheese shredded
Servings: 8 ounce servings
Units:
|
Ingredients
Servings: 8 ounce servings
Units:
|
Instructions
- In stockpot over medium-high heat, heat oil. Add onion, celery, carrot, red pepper and garlic. Saute until onion is translucent, 3-5 minutes.
- Add broth, tomato, salt, poultry seasoning, Italian seasoning, black pepper, thyme and bay leaf. Bring to a boil. Reduce heat. Cover. Simmer 20-25 minutes.
- Add kale and cooked turkey. Return to a simmer. Simmer until kale is wilted and turkey is heated through, 5-6 minutes. Discard bay leaf.
- Stir in rice and cheese. Heat through. Serve hot.
Nutrition Facts
| Calories | 140kcal |
| Total FatSaturated FatTrans Fat | 6g1.5g0g |
| Cholesterol | 20mg |
| Sodium | 420mg |
| Total CarbDietary FiberSugars | 13g2g2g |
| Protein | 10g |
Nutrition Facts
|
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.