I came up with another fun dinner creation last night to welcome Matt home from his work trip. Chunky Turkey and Vegetable Soup!
This meal was another big hit with Matt — especially when a little hot sauce was added to the mix. It was almost a cross between chili and soup — very flavorful and satisfying! We both loved it.
The original name was “Turkey, Kale, and Brown Rice Soup” — but Matt said that didn’t make it sound as good as it was, so we came up with a new name. 😉 He’s apparently scared of “kale” in recipe names because it sounds too healthy/weird, even though he loves kale every time I make it. Boys.
Chunky Turkey and Vegetable Soup
Serves 4; Total time: 25 minutes
This soup is quick, easy, nutritious, and delicious. Enjoy immediately, or double the batch and freeze the leftovers for a quick mid-week meal!
- 1/2 cup brown rice (uncooked)
- 1 lb. ground turkey
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 stalk celery, diced
- 1 bell pepper (any color), diced
- 1/2 teaspoon each of: dried basil, thyme, and black pepper
- 1 (14.5 oz) can diced tomatoes
- 1 (16 oz.) package chicken broth (lower sodium if possible)
- 1/2 bunch fresh kale, chopped (leaves only, remove stems)
1) Cook brown rice per package instructions. Set aside.
2) In a stock pot, cook the turkey with the olive oil and garlic over medium high heat, stirring frequently until browned through. Add in the carrots, celery, bell pepper, and seasonings and sautÃ© together about 5 minutes.
3) Add in the rest of the ingredients, including the cooked brown rice. Simmer mixture about 10 to 15 minutes, or until veggies have reached desired tenderness, kale has wilted, and soup is warmed through.
Love soup? Here are some other recipes to try: