Turkey, Kale and Brown Rice Soup

turkey kale and brown rice soupI am sleepy. I’ve been freezer cooking all day long. My back hurts and my mind just wants to be free…in dreamland, that is.

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:

Turkey, Kale and Brown Rice Soup

Ingredients

  • 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

Instructions

  1. In a dutch oven or large pot, heat olive oil on medium high heat.
  2. 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.
  3. 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).
  4. Add chicken broth and water to pot. Bring to a boil.
  5. Add brown rice and kale to the pot. Cover and simmer on medium heat until carrots are tender (about 15 minutes).
  6. Serve hot and enjoy!
http://pthirty1.com/turkey-kale-and-brown-rice-soup/

Joyce

Mother of 6, lover of God, life, family, good food, good friends and good times!

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