This turkey and kale soup is so filling and delicious. I was eating it for like the fortieth time today and realized that I needed to share it with my friends here.
Serve it with some crusty bread, and it makes an impressively simple entree. It also freezes great and reheats amazingly with a little extra water on the stove top.
Turkey and Kale Soupadapted from Peasant Bean Stew, The Fresh 20
1 pound ground turkey
1 medium sized onion, diced
3 medium carrots, peeled and dicecd
4 cloves of fresh garlic, minced
4 cups of chicken broth (I use low sodium)
2 cups of water
1 tablespoon of Italian seasoning
salt and pepper
4-6 giant handfuls of kale, washed and trimmed of thick stems
1 can great northern beans, drained and rinsed (I use low sodium)
2 cups of diced potato (I used a large russet baking style potato)
Parmesan cheese for garnish (optional)
- Heat olive oil n a large pot over medium heat. Add ground turkey and brown until cooked through, crumbling with a wooden spoon.
- Add the onions, carrots, and garlic. Stir it up and cooked for a couple of minutes.
- Add the remaining ingredients, except cheese, and simmer for about 15 minutes or until the potatoes are cooked through (but not mushy).
- Garnish with Parmesan cheese and serve.
Yum! Hurry and make it before it gets too warm out for soup. You won't be disappointed.