Ground Turkey Cabbage Soup
User Reviews
5
-
Cook Time
40 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Ground Turkey Cabbage Soup
Description
The Ground Turkey Cabbage Soup begins by sautéing carrots, celery, onions, and minced garlic in butter to develop a tender, aromatic base. Ground turkey is then added and browned, contributing a mild, lean protein layer to the soup. Dried thyme and bay leaves enhance the herbaceous profile. After the meat is cooked, chicken broth and a roasted chicken-flavored bouillon are stirred in to create a rich broth. Chopped cabbage is added to provide body and subtle sweetness.
The soup is simmered until the vegetables become tender but not mushy, maintaining some texture. White pepper and salt are adjusted to taste, bearing in mind that the bouillon adds some saltiness. This dish offers a combination of tender meat bits, softened vegetables, and a broth that is hearty yet light, making it suitable as a nourishing meal or starter.
Serve with crusty bread to complement the broth and soak up the flavorful juices. This soup is practical to prepare ahead and reheat, offering convenience alongside comforting flavor.
Ingredients
- 2-3 tbsp butter
- 1 1/2 cups carrot approximately 2 carrots, sliced
- 3/4 cup celery approximately 3 celery ribs, sliced
- 1 yellow onion sliced
- 2 garlic minced, cloves
- 1 lb. ground turkey
- 2 tsp. thyme rolled in your hands, dried
- 4 cups chicken broth (32 oz)
- 2 bay leaves dried
- 5 cups cabbage approximately 1/2 head, chopped
- 1 tbsp Better Than Bouillon Roasted chicken flavor
- 1/8 tsp. white pepper
- salt to taste
- black pepper to taste
Instructions
- Sauté carrots, celery, onion, and garlic in butter in a stock pot or large soup pot for about 5 minutes, stirring occasionally.
- Add dried thyme and ground turkey to the vegetables, breaking up the turkey into small, bite-size pieces. Stir turkey occasionally and continue cooking until the turkey is no longer pink, about 5-6 minutes.
- Add the chicken broth and Better than Bouillon to the pot and stir the bouillon to make sure it dissolves. Add the cabbage, bay leaves, and white pepper. Taste for desired amount of salt and black pepper you want to add. Better than Bouillon is salty, so make sure you taste the soup before you add the salt.
- Bring the soup to a boil, once boiling, reduce to a simmer for about 30 minutes, or until the vegetables have reached your desired texture. Excellent served with a nice crusty bread! Enjoy!
User Reviews
Overall Rating
5
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