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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 14 |
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Folks are sure to comment on the great blend of spices and the hearty addition of cabbage in this soup. Ingredients:
1 pound ground turkey breast |
1 large onion, chopped |
4 large potatoes, peeled and cubed |
4 large carrots, grated |
4 celery ribs, chopped |
1/2 small head cabbage, shredded |
1/4 cup uncooked long grain rice |
1 quart water |
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1 can (16 ounces) kidney beans, rinsed and drained |
2 bay leaves |
1 teaspoon dried basil |
1 teaspoon dried thyme |
3/4 teaspoon pepper |
1/2 teaspoon dill weed |
1 teaspoon salt-free seasoning blend |
Directions:
1. In a Dutch oven, brown meat and onion; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 2-3 hours. Discard bay leaves before serving. Yield: 14 servings (3-1/2 quarts).
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