Tomato Based Vegetable Soup with Turkey and Cabbage
A guilt free, tomato based vegetable soup with ground turkey, cabbage and a kitchen sink full of black beans and vegetables, that can be served as is, over a small piece of corn bread, or maybe so long grain rice. Whatever way, you will not have any problem cleaning your plate!
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.
Notes
Replace canned veggies with frozen veggies to reduce sodium levels.
This soup taste so good with just a small piece of cornbread! It also freezes well. After cooling, divide into single or double serving freezer bowls, label with a dry erase marker, and store in the freezer for quick and easy meals.