With outside temperatures dropping for many of us, salad season is almost over. Now we tend to crave warm and cozy foods but at the same time want it to be healthy and nutritious. This soup recipe can help to keep you warm during the fall and winter! Feel free to add one serving of an ancient grain if you want to make a more balanced meal. You can prepare this recipe in an instant pot or on the stove.
Adapted from SkinnyTaste
Turkey Cabbage and Tomato Soup
Yields 7 servings (~1.5 cups per serving)
- 1 lb 99% lean ground turkey
- 1.5 teaspoon kosher salt
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 28 oz can diced or crushed tomatoes
- 5 cups chopped green cabbage
- 4 cups unsalted beef/chicken/vegetable stock
- 2 bay leaves
- Press the saute button and let the pressure cooker get very hot. When hot, spray with oil, add the ground turkey and salt and cook until browned, breaking the turkey up into small pieces as it cooks, 3 to 4 minutes.
- When browned, add the onion, celery and carrots and saute 4 to 5 minutes.
- Add the tomatoes, cabbage, stock and bay leaves. Lock the lid and cook at high pressure for 20 minutes.
- Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.
- Follow the same directions as above in a large pot. Cook for 40 minutes.
Turkey Cabbage and Tomato Soup: Nutrition Facts
Per 1.5 cups: 134 calories, 1g fat, 14.5g total carbohydrate (4g fiber), 18g protein