Turkey, Kale, and Brown Rice Soup

This was really a great, filling soup. I didn't change anything except that I used diced tomatoes instead of crushed and added a bit more kale. I had curly kale I was trying to use up. It's a bit spicy so those who don't like spicy food might want to reduce the amount of cayenne or chili powder. 40 minutes simmering left the rice a bit al dente, so check before you serve. Another hint: there are a lot of herbs and spices so measure them out ahead of time. It also reheats well.

Too much cayenne, oregano, thyme, paprika and brown sugar. Not enough kale by half. I should have listened to my instinct on the spices measurements. I hate getting all the way to the simmer part to figure out the measurements we’re too heavy. I added water and rice to try and even it out. We’ll see.