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Soup with ground turkey, kidney beans and cabbage in a white dutch oven.

Turkey Cabbage Patch Soup

  • Total Time: 1 hour 20 minutes
  • Yield: Approximately 3 quarts


  • 2 teaspoons olive oil
  • 1 1/2 pounds lean ground turkey
  • 1/2 cup chopped yellow onion
  • 1 (15-ounce) can tomato sauce
  • 1 (10-1/2 ounce) can condensed beef broth
  • 10 1/2 ounces water (use beef broth can)
  • 2 (15 1/2 ounce) cans dark red kidney beans, drained and rinsed
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons chili powder
  • 6 cups coarsely chopped cabbage, about 1/2 head
  • 1 (28 ounce) can diced tomatoes, undrained
  • Salt and black pepper, to taste
  • 1/2 cup loosely packed fresh chopped parsley and additional parsley for garnish


  1. Heat olive oil over medium heat in a soup pot or dutch oven. Add ground turkey and onions. Cook, crumbling while cooking, for approximately 5 minutes or until turkey is browned. Drain off fat.
  2. Add tomato sauce, beef broth, water, kidney beans, garlic, chili powder, salt and pepper.  Stir to combine and bring to a mild boil.
  3. Add chopped cabbage and diced tomatoes. Stir to combine.  Reduce heat to maintain a simmer and cover.  Simmer for 45 minutes, or until cabbage is tender.
  4. Add chopped parsley and simmer an additional 10 minutes.  Sprinkle with additional parsley, if desired.
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Soup
  • Cuisine: American

Keywords: turkey cabbage patch soup, cabbage patch soup