Kale Turkey Soup Recipes

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TURKEY, KALE AND BROWN RICE SOUP



Turkey, Kale and Brown Rice Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
  • Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

GROUND TURKEY, BLACK BEAN, AND KALE SOUP



Ground Turkey, Black Bean, and Kale Soup image

This ground turkey black bean soup recipe feeds a crowd and is replete with onion, celery, butternut squash, kale, white beans, and herbs.

Provided by Nocona Toth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

2 pounds ground turkey
3 cups chopped red onion
2 cups diced celery
2 tablespoons minced garlic
1 tablespoon minced fresh ginger root
2 tablespoons water
8 cups vegetable broth
6 cups peeled and cubed butternut squash
6 cups roughly chopped kale
1 (15 ounce) can great Northern beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can butter beans, drained and rinsed
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Combine turkey, red onion, celery, water, garlic, and ginger in a large pot over medium-high heat. Saute until vegetables are soft and turkey is no longer pink, about 10 minutes. Add broth, butternut squash, kale, great Northern beans, black beans, butter beans, basil, thyme, and cumin and bring to a boil. Cover and reduce heat to low. Simmer until vegetables are tender, 15 to 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 38 g, Cholesterol 55.8 mg, Fat 6.7 g, Fiber 9.2 g, Protein 24.6 g, SaturatedFat 1.6 g, Sodium 659.5 mg, Sugar 5.9 g

TURKEY SAUSAGE, BUTTERNUT SQUASH & KALE SOUP



Turkey Sausage, Butternut Squash & Kale Soup image

Kale and butternut squash are two of my favorite fall veggies. This low-fat soup combines them. If you love sweet potatoes, sub them for the squash. -Laura Koch, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 5

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium butternut squash (about 3 pounds), peeled and cubed
2 cartons (32 ounces each) reduced-sodium chicken broth
1 bunch kale, trimmed and coarsely chopped (about 16 cups)
1/2 cup shaved Parmesan cheese

Steps:

  • In a stockpot, cook sausage over medium heat until no longer pink, breaking into crumbles, 8-10 minutes., Add squash and broth; bring to a boil. Gradually stir in kale, allowing it to wilt slightly between additions. Return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Top servings with cheese.

Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 838mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.

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