Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Soup with ground turkey, kidney beans and cabbage in a white dutch oven.

Turkey Cabbage Patch Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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

Ingredients

  • 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

Instructions

  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