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Turkey, Kale and Brown Rice Soup

Turkey, Kale and Brown Rice Soup
PREP TIME
25 min
COOK TIME
30 min
YIELDS
4 - 6 servings

This soup is the definition of heart-warming, combining a medley of veggies, tomatoes and herbs with soft brown rice and ground turkey.

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Ingredients

2
Tbsp extra-virgin olive oil
5
- 6 large shallots, chopped
3
carrots, cut into ½-inch pieces (about 1 ⅓ cups)
1
large red bell pepper, cut into ½-inch pieces (about 1 ½ cups)
8
oz ground white turkey meat, broken into small chunks
1
Tbsp herbes de Provence
4
cups low-sodium chicken broth, plus more as needed
1
(15-oz) can diced tomatoes in juice, drained
1
cup cooked brown rice
1
small bunch kale, coarsely chopped (about 4 packed cups)
1
tsp kosher salt
½
tsp freshly ground black pepper
¼
cup chopped fresh flat-leaf parsley
¼
cup freshly grated Parmesan, optional
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Directions

Step 1

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.

Step 2

Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

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