Turkey-Bulgur Soup
Turkey may be an overlooked ingredient because chicken seems more available in stores. Turkey is a wonderful, healthy choice for this soup because it is high in protein, zinc, and iron and low in saturated fat. Try to purchase organic, pasture-raised turkey when possible.
Makes
Serving size
Ingredients
1 teaspoon olive oil
½ pound cooked ground turkey, 93% lean
½ sweet onion, chopped
1 teaspoon garlic, minced
4 cups water
1 cup Easy Chicken Stock (see tip)
1 celery stalk, chopped
1 carrot, sliced thin
½ cup green cabbage, shredded
½ cup bulgur
2 dried bay leaves
2 tablespoons fresh parsley, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh thyme, chopped
A pinch red pepper flakes
Freshly ground black pepper, to taste
Instructions
- Place a large saucepan over medium-high heat and add the olive oil. Sauté the turkey for about 5 minutes or until the meat is cooked through.
- Add the onion and garlic and sauté for about 3 minutes or until the vegetables are softened. Add the water, chicken stock, celery, carrot, cabbage, bulgur, and bay leaves.
- Bring the soup to a boil and then reduce the heat to low and simmer for about 35 minutes or until the bulgur and vegetables are tender.
- Remove the bay leaves and stir in the parsley, sage, thyme, and red pepper flakes.
- Season with pepper and serve.
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