Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, turkey and kale soup with black rice. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Turkey and kale soup with black rice is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Turkey and kale soup with black rice is something which I’ve loved my whole life.
Nothing warms you up like a cozy bowl of Turkey, Kale and Rice Soup! Loaded with nutrients and low in fat, so you can stay true to your "eating healthy" New Year resolutions. (This post is sponsored by my friends at Jennie-O!) While everybody and their mothers are recovering from all the fatty football food. Ground Turkey and Rice Soup with Kale is a hearty soup that's full of flavor, and it's good for you too!
To begin with this particular recipe, we have to prepare a few components. You can cook turkey and kale soup with black rice using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Turkey and kale soup with black rice:
- Make ready soup
- Take 1 1/4 cup choped onion
- Take 1 peeled and chopped carrot
- Prepare 4 minced cloves of garlic
- Take 2 tsp thyme
- Make ready 1 salt and pepper to taste
- Prepare 4 cup kale, stems removed and chopped
- Get 6 cup chicken stock
- Get 1 lb ground turkey, lean
- Prepare 1 1/2 cup cooked black rice
- Prepare 2 tbsp olive oil
Cover and simmer until the vegetables are tender, about Curried Chicken and Rice Soup. Turkey Soup with Egg Noodles and Vegetables. DISCLAIMER: The views and opinions expressed in all Philosia videos are of my own personal views and opinions and are not the views of the school as a whole. This soup is the definition of heart-warming, combining a medley of veggies, tomatoes and herbs with soft brown rice and ground turkey.
Steps to make Turkey and kale soup with black rice:
- cook rice before starting soup as it can take as long as 45 -60 minutes to cook. Rinse cooked rice to get rid of any bleeding from color.
- In large heated stock pot, add oil and saute onions, carrots for five minutes. Add garlic and spices and cook an additional two minutes.
- Add in turkey and cook until no longer pink.
- Add in stock, kale and simmer on low for twenty minutes.
- Lastly, add in cooked rice and just cook until rice is heated, about two minutes.
- Serve and enjoy with a salad and fresh baked bread!
I used pre-cut butternut squash cubes (something I rarely buy, but If you have larger kale leaves, I'd coarsely chop the kale and add it to the soup a bit sooner. I always have leftover rice in the freezer, so I just thawed. An easy to make winter soup, full of hearty vegetables and rice. I made a few edits to her original — more kale and carrots, and you can make it your own. Just about any hearty green can substitute for the kale, any root veggies are also an easy swap for the carrots.
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