A Hearty Guilt Free Vegetable Beef Soup with Turkey and Cabbage Recipe
Behind the Recipe
A guilt free vegetable beef soup that is truly guilt free. Made with lean ground turkey, it is definitely a favorite soup. Looking for healthier dishes that actually tasted good. Look no further. Making healthier dishes can be fun and interesting. Throw some veggies into the pot with some of your favorite ingredients to produce a masterpiece. Cabbage and black beans are both super healthy choices. The result may be a really tasty and simple dish that can also be a make ahead, freeze in single servings, and enjoy later kind of dish. What is my favorite way to eat it? That is easy. Pour it over just a very small piece of corn bread and enjoy!
Recipe Tweaks
The original version of this soup did not include any type of lentils. The black beans were added later. The cabbage is also great cooked to be just a bit al dente, so it can be added about the same time as the potatoes are. A little bite left in cooked vegetables is yummy and a bit healthier as well. The chili powder is a flavor that was included in a later tweak. While looking for an added flavor with an interesting taste, the chili powder was the spice of choice. It just offered that extra zing that the soup needed.
Use fresh vegetables by cutting up the carrots. Also use frozen peas and corn will be an healthier option. Is it true that frozen vegetables are the closest version to fresh? Possibly so. Do you know? Leave it in the Recipe Tweaks and Comments below if so. Remember the hint of tossing in a few pieces of diced celery. Not a favorite of yours? There is a lot of great nutritional value in it. Also, once cooked in the soup, it really cannot be tasted.
Tomato Based Vegetable Soup with Turkey and Cabbage
Ingredients
- 1/2 lbs 93% lean ground turkey
- 28 oz can whole tomatoes
- 5-6 cups water
- 2 6 fl oz can vegetable juice
- 4 cubes beef bullion
- 1-2 tbsp chili powder
- 1 14.5 oz can cut green beans
- 1 8.5 oz can carrots
- 1 8.5 oz can peas
- 1 8.5 oz can corn
- 1 15.25 oz can black beans
- 1/2 onion, diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 pieces celery
- 2 medium potatoes
- 1/3 head fresh cabbage
Instructions
- Place ground turkey in large stew pot and brown.
- In the meanwhile, peel and cut potatoes into bite sized cubes.
- Cut cabbage and celery into bite sized pieces, and dice onions to desired size.
- Once meat os cooked, pour in water, vegetable juice and whole tomatoes. I squish the whole tomatoes from the palm of my hand and through my fingers. Make sure to cover with your second hand to prevent squirting tomatoes all over your stove.
- Mix in beef bullion cubes, salt, pepper, spices and chili powder.
- Toss cabbage, potatoes and diced onion into the pot and bring to a medium boil over medium to medium-high heat.
- In the meanwhile, strain and rinse all canned vegetables and black beans, and add into soup when potatoes are just about cooked. Allow to finish cooking, then remove from heat to begin cooling.
- Add and adjust salt and pepper here, as desired, keeping in mind this will change the listed sodium amount.
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