Turkey, Kale, and Brown Rice Soup

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.

INGRIDIENT

2 tablespoons olive oil

1 pound ground turkey

1 medium onion, chopped

4 cloves garlic, chopped

2 cups chopped kale

3 tablespoons brown sugar

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon onion powder

1 teaspoon smoked paprika

1 teaspoon ground paprika

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

1 (32 ounce) carton chicken broth

1 (28 ounce) can crushed tomatoes

½ cup uncooked brown rice

½ cup water

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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

NUTRITION FACT

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

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