BUT, I promised this winning recipe to a few PThirty1s and I cannot disappoint as this delicious soup surely did not. I’m awake to pen this recipe for the sake of foodies EVERYWHERE!!! 😀
I found the original recipe over at Food Network. I needed something that worked with the ground turkey I had thawed because there’s only so many meat sauce recipes a girl can make. The recipe seemed pretty good as is, but I did not have all of the ingredients on hand so I made some alterations. It turned out so dang yummy, I’m making it again this week – twice! I’ve decided to make this version and a vegan version. This soup is WOWing in flavor…I’m thinking it’ll be great even without the meat.
So, before I fall completely asleep before taking my last sip of wine for the night, here’s what you’ll need:
- 2 tbsp. olive oil
- 3 garlic cloves, chopped
- 4 carrots, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 lb. cooked ground turkey crumbles
- 1-15 oz can diced tomatoes, drained
- 2 tsp. rosemary
- 2 tsp. basil
- 2 tsp. sage
- 2 tsp. marjoram
- 2 tsp. thyme
- 1 tsp. salt
- 1/2 tsp pepper
- 4 cups chicken broth
- 2 cups water
- 2 cups brown rice, cooked
- 1 bunch kale leaves (stems removed), chopped
- In a dutch oven or large pot, heat olive oil on medium high heat.
- Add garlic cloves, carrots, red and green bell peppers to pot. Saute until peppers are softened (about 8 to 10 minutes). Carrots may brown; this is okay.
- Add ground turkey, tomatoes and seasonings (rosemary, basil, sage, marjoram, thyme, salt, pepper) to the pot. Stir until well blended and heated throughout (about 5 minutes).
- Add chicken broth and water to pot. Bring to a boil.
- Add brown rice and kale to the pot. Cover and simmer on medium heat until carrots are tender (about 15 minutes).
- Serve hot and enjoy!