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Cabbage and Turkey Soup

This healthy and hearty cabbage and turkey soup is a comforting meal packed with nutritious ingredients, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Meat and Broth
  • 1 lb 99 percent lean ground turkey Can substitute with ground beef
  • 4 cups low sodium chicken broth Or beef broth can be used
Vegetables
  • 1 onion diced
  • 1 carrot diced
  • 1 stalk celery diced
  • 4 cloves garlic diced
  • 4 cups green cabbage chopped
  • 2 cups cauliflower rice
Canned Goods
  • 28 ounces canned diced tomatoes Do not drain
Spices
  • 1 tsp kosher salt More to taste
  • 1/2 tsp black pepper

Method
 

Preparation
  1. Heat a large pot or Dutch oven over medium-high heat. Spray the pot with cooking spray.
  2. Add ground turkey, diced onion, salt, and pepper, cooking for 4 to 5 minutes until the turkey is browned and fully cooked.
  3. Add diced carrot and celery, cooking for an additional 3 to 4 minutes until they begin to soften.
  4. Stir in the minced garlic and let it cook for 1 minute until aromatic.
  5. Mix in the chopped cabbage and cauliflower rice, ensuring everything is well combined.
  6. Pour in the canned diced tomatoes along with their juices, then add the chicken broth and tuck in the bay leaves.
  7. Stir everything together and allow the soup to come to a gentle simmer.
  8. Lower the heat and let it simmer for about 30 to 40 minutes until the cabbage is tender and flavors meld beautifully.
  9. Before serving, taste and adjust seasoning as needed.

Notes

This soup tastes better the next day. Store in an airtight container in the refrigerator for up to 3-4 days or freeze in portions.