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Ingredients
- 1 pound (16oz) 93% lean ground turkey
- 1 cup Cabbage chopped (small cubes)
- 1 cup Sweet potato (small cubes)
- 0.50 cup Yellow Onion – Diced
- 0.50 cup chopped Green Bell Pepper
- 1 cup (85 g), Raw Shredded Carrot
- 2 stalks, medium (7 1/2″ – 8″ long), Celery, Chopped small
- 1 Tbsp, Extra-Virgin Olive Oil
- 1 leaf, Bay Leaf
- 0.25 tsp, leaves, Spices, basil, dried
- 0.25 tsp, leaves, Spices, thyme, dried
- 0.25 tsp, Spices – Pepper, black
- 18 fluid ounce, Low Sodium Diced Tomatoes
- 5 cups of water
Directions:
- Saute (in the bottom of the soup pot) onions, peppers, celery in 1 TBS of EVOO
- Add turkey, brown and chop up a bit as it cooks
- Once it browns, add carrots and cabbage. Cook for 10 min
- Add sweet potatoes, tomatoes and water
- Bring to rapid bowl in covered pot
- Add spices, bay leaf
- Cook for another 20-30 minutes or until potatoes are soft.
Servings: 1.5 cup | Approx 8 servings per pot
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*You could swap out ground chicken for turkey. If you need MORE carbs, you can swap out the 1 cup of cabbage for 1/4 cup of dry rice sprinkled in with the seasonings. Any adjustments will change the macros.
Nutrition per serving:
