Turkey, Kale and Brown Rice Soup

This soup is so good!  With its lean meat, kale, vegetables, and brown rice it is a very healthy and hearty soup.  What I like is that you can also customize it however you want by using certain vegetables that you like, or whatever you have available at the time.


Turkey, Kale and Brown Rice Soup

4-6 servings


  • 2 tbsp 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 oz ground white turkey meat, broken into small chunks
  • 1 tbsp herbes de Provence 
  • 4 cups low-sodium chicken broth, plus more if needed
  • 1 15 oz can diced tomatoes in juice, drained
  • 1 cup cooked brown rice
  • 1 small bunch kale, coarsely chopped (about 4 packed cups)
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup fresh chopped flat leaf parsley (I don’t use this when I make it, totally optional)
  • 1/4 cup freshly grated Parmesan (optional)


  • 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.Per Serving (based on a 4-serving yield): Calories: 341; Total Fat: 11.5 grams; Saturated Fat: 2.5 grams; Protein: 27 grams; Total carbohydrates: 37 grams; Sugar: 7 grams; Fiber: 5 grams; Cholesterol: 27 milligrams; Sodium: 740 milligrams

source: food network, Giada De Laurentiis 


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