Fall Cabbage Soup

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1.25 lbs. ground turkey

1 medium chopped onion

1 c. celery

2 chopped carrots

1/2 head chopped cabbage

1  (28oz) can tomato sauce

1 (28oz) can diced tomatoes

4 T. chili powder

1 T. cumin

2 t. crushed garlic

2 t. ground pepper

2 t. salt

2 cans kidney beans, drained and rinsed

In large stock pot, saute turkey and onions until turkey is no longer pink.

Add carrots, celery, tomato sauce, diced tomatoes, cabbage, chili powder, cumin, garlic, salt and pepper.

Top with enough water to cover everything.  Bring to a boil and simmer covered until all veggies are tender.  Add kidney beans last 15 minutes of cooking.

Check seasoning and serve with hot, crusty bread.

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