*This make a lot of soup so if you are making it just for 1, you might want to half the recipe or be prepared to put some in the freezer for later*
You will need:
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
8 cups chicken stock (or 6 cups chicken stock and 2 cups water works too)
salt to taste
black pepper to taste
1/2 to 3/4 head cabbage, cored and coarsely chopped
2 (14.5 ounce) can stewed tomatoes, drained. (you can dice them if you like them smaller, but I left them big
6-8 large carrots, peeled and then cut into large pieces (2-3″ long)
1 lb ground turkey
In a large stockpot, heat olive oil over medium heat. Stir in onion, carrots and garlic; cook until onion is transparent, about 5 minutes.
Add ground turkey, breaking up with a spatula or wooden spoon. Saute until no longer pink.
Stir in chicken broth, water, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
*I’ve never really been a fan of cabbage and Kyle doesn’t typically like soup, but we both really liked this recipe. One thing to note: Kyle would have preferred for the carrots to have a little more crunch to them. If you prefer crisper carrots then don’t add them in with the onion in the beginning. Wait and add them when you add the tomatoes.*