Turkey, Kale, and Brown Rice Soup

Rating: Unrated

This soup will be your friend on a cold winter day. Ground turkey, kale, brown rice, and spices in a tomato-based broth make this a great stand-alone meal. Add croutons, Swiss cheese, garlic bread, PJs, and a good book for a taste of happy comfort.

By Saras Chung

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Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil in a stockpot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot pot until browned and crumbly, 5 to 7 minutes. Add kale and cook until wilted, about 2 minutes.

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  • Stir in brown sugar, chili powder, cumin, oregano, onion powder, smoked and regular paprika, thyme, salt, pepper, and cayenne. Add chicken broth, crushed tomatoes, brown rice, and water; bring to a simmer.

  • Reduce heat to medium-low and cook until rice is tender, about 40 minutes.

Cook's Note:

You can use fresh or frozen kale.

Nutrition Facts

Per Serving:
326 calories; protein 20.8g; carbohydrates 37g; fat 12.2g; cholesterol 59.5mg; sodium 1347.8mg. Full Nutrition
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Reviews

Reviews:
Most Helpful Most Positive Least Positive Newest
Jeanie
Rating: 5 stars
01/10/2021
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. Read More
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