Servings: 6 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 1 lb. Ground turkey
- 1 tbsp. Olive oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 2 Medium carrots, chopped
- 2 Celery stalks, chopped
- 1 Red bell pepper, chopped
- 1 can (14.5 oz) Diced tomatoes, undrained
- 4 cups Low-sodium chicken broth
- 1 tsp. Dried thyme
- Salt and pepper to taste
- 2 cups Chopped kale
Instructions
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the ground turkey and cook until browned about 5-7 minutes. Remove the turkey from the pot and set aside.
- Add the onion, garlic, carrots, celery, and red bell pepper to the same pot. Cook for about 5 minutes or until the vegetables are tender.
- Add the diced tomatoes, chicken broth, dried thyme, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Stir in the chopped kale and cooked ground turkey, and let the soup cook for another 5 minutes or until the kale is wilted.
- Serve hot, and enjoy!
Nutrition Facts
Calories: 213 kcal
Protein: 17g
Carbohydrates: 10g
Fiber: 3g
Fat: 12g
Saturated Fat: 2g
Sugar: 5g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Turkey and Veggie Soup
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.