This recipe incorporates many powerhouse foods.It’s packed with vitamin C, potassium and fiber. This soup is perfect to make ahead and reheat later for a quick meal.Enjoy!
3 Tablespoons olive oil, separated 2 cloves garlic, minced 1 medium yellow onion, diced ¾ cup carrots, peeled and sliced ½ cup celery, sliced ¾ cup zucchini, sliced and cut in half 1 large container (32 oz) low sodium chicken broth 2 potatoes, peeled and cubed 1 small bag (approximately 5 oz) baby spinach 2 can (14.5 oz each) diced tomatoes, separated ½ small head of green cabbage, sliced coarsely ½ pound lean ground turkey ½ teaspoon kosher salt pepper to taste
In a large stock pot heat 2 Tablespoons olive oil and garlic for approximately 1 minute over medium-high heat.Add onions and cook until translucent.Add carrots, celery and zucchini and cook until vegetable are soft.Add chicken broth, potatoes, spinach, 1 can diced tomatoes with liquid and cabbage.Add salt and pepper to taste.Cook until potatoes are soft, approximately 20 - 30 minutes.In a separate pan, heat 1 Tablespoon olive oil on medium-high heat and add ground turkey.Break apart ground turkey with a fork while browning.When turkey is no longer pink, add 1 can of diced tomatoes, coat meat and heat through.Add meat mixture to soup.Mix well and serve.
Tips and Twists Instead of potatoesconsider adding your favorite beans.Vary the vegetables!You can also add green beans, asparagus or yellow squash.Beef or vegetable broth can be substituted for the chicken broth to meet your preferences.