Kale Soup with Turkey and Beans
Kale is a superfood that you must try if you haven’t already. It’s an excellent source of the antioxidants vitamins A, C and K. It’s also a great source of potassium and fiber – while also being low in carbohydrate and calories.
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- Prep time
- 20 min
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- Servings
- 7 Servings
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- Serving size
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about 1 cup
Ingredients
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canola oil
- 2 tsp
- 2 tsp
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onion(s) (diced)
- 1
- 1
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green pepper (diced)
- 1/2 cup
- 1/2 cup
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garlic (minced)
- 1 clove
- 1 clove
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lean ground turkey
- 6 oz
- 170 g
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low sodium chicken broth (gluten-free)
- 32 oz
- 907 g
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canned crushed tomatoes
- 1/2 cup
- 1/2 cup
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basil (dried)
- 1/2 tsp
- 1/2 tsp
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dried thyme
- 1/2 tsp
- 1/2 tsp
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dried rosemary
- 1/2 tsp
- 1/2 tsp
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cayenne pepper
- 1/8 tsp
- 1/8 tsp
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black-eyed peas (rinsed and drained)
- 1 (15.5-oz) can
- 1 (15.5-oz) can
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kale (chopped)
- 3 cup
- 3 cup
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Parmesan cheese (freshly grated)
- 3 tbsp
- 3 tbsp
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Chicken and Vegetable Soup
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Directions
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Heat the oil in a large soup pot over medium-high heat. Add the onion and green peppers, and sauté for 3 minutes or until clear. Add the garlic and sauté for 30 seconds.
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Add the turkey and cook it about 8 minutes until brown. Add the remaining ingredients except for the Parmesan cheese.
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Bring the soup to a boil; then reduce the heat and simmer for 15 minutes.
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Remove the soup from the heat and stir in the Parmesan cheese.
Reviews
Write a Review-
@Anthony—yes, the recipe calls for 6 oz or ground turkey. This will be a small amount of turkey per serving, but the soup is loaded with other vegetables and beans to make it filling!
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6oz turkey, is this correct? 7 portions?
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