I literally crave this soup. It is my all-time favorite and EVERYONE who makes it loves it! It’s super healthy and filling and when combined with a salad, it’s a complete meal.
Give this simple recipe a try and be prepared to double or triple it the next time you make it after you see how quickly it disappears!
Courtesy of Williams Sonoma
Turkey Kale Brown Rice Soup
- 2 tbsp extra virgin olive oil
- 5 shallots chopped
- 3 carrots chopped
- 1 red bell pepper chopped; you can use an orange or yellow bell pepper if you prefer
- 8 oz. ground turkey breast
- 1 tbsp. herbes de Provence
- 5 cups low-sodium chicken broth
- 15 oz. canned diced tomatoes drained
- 1 cup cooked brown rice
- 1 small bunch kale ribs removed and discarded, leaves chopped
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup fresh Italian flat-leaf parsley chopped
- 1/4 cup grated parmesan cheese
In a large pot over medium-high heat, warm the olive oil.
Add the shallots, carrots and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes.
Add the turkey and break up the meat. Cook and stir until it turns white and begins to color very slightly around the edges, 5 to 7 minutes.
Add the herbes de Provence and stir for 1 minute.
Add the broth, tomatoes and cooked rice and bring to a boil.
Stir in the kale, parsley, 3/4 tsp. of the salt and the pepper.
Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 15 minutes.
Season with the remaining 1/4 tsp. salt.
Ladle the soup into bowls. Sprinkle with the cheese and season with additional salt and pepper as needed. Serve and enjoy!