Description
A heartwarming soup made with tender cabbage, savory ground turkey, and zesty tomatoes, perfect for chilly evenings.
Ingredients
Scale
- 1 tbsp olive oil
- 1.5 cups onion (diced into 1/2-inch pieces)
- 3 celery stalks (chopped)
- 3 garlic cloves (minced)
- 20 oz ground turkey
- 1.5 cups carrots (sliced or diced)
- 5 cups cabbage (chopped into 1-inch squares)
- 29 oz diced tomatoes
- 5 cups turkey broth
- 2.5 tsp oregano
- 1.5 tsp basil
- 1.5 tsp parsley
- 1.5 tsp sage
- 1.5 tsp thyme
- 1/2 tsp pepper
- 1 bay leaf
Instructions
- Prep the Veggies: Dice the onion, chop the celery, mince the garlic, cut the carrots, and chop the cabbage.
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add onions and celery; sauté for 4-5 minutes until translucent.
- Add Garlic: Add minced garlic and cook for another minute.
- Brown the Turkey: Add ground turkey, breaking it up as it cooks for about 8-10 minutes until browned.
- Incorporate Veggies: Stir in carrots and cabbage until everything is coated in oil.
- Add the Broth: Pour in diced tomatoes with juices and turkey broth.
- Season it Up: Sprinkle in oregano, basil, parsley, sage, thyme, pepper, and bay leaf; stir to combine.
- Bring to Boil: Increase heat to bring to a gentle boil, then reduce to simmer for 15-20 minutes until veggies are tender.
- Final Touch: Remove bay leaf, adjust seasoning, and serve hot garnished with fresh parsley.
Notes
For added creaminess, blend a portion of the soup before serving. This soup freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg