In Good FlavorEating Homey Turkey Cabbage Soup feels like eating in Grandma’s kitchen. It makes you feel warm and cozy all over while delivering on flavor. With turkey, cabbage, and other vegetables, it’s a one-pot meal that is also nutritious. This soup recipe uses ground turkey, but leftover turkey works too!
This turkey and cabbage evokes the nostalgia of eating at Grandma’s house. It’s cozy and comforting while providing a delicious and healthy soup. And if you live in a climate similar to the one here in New England, this fall and winter dinner will keep you warm from the inside out during the upcoming months.
What’s in the soup:
It is chock-full of good-for-you ingredients and loaded with protein, fiber, vitamins, and minerals. Plus, it’s also low-fat! Besides the lean ground turkey, there are cabbage, black-eyed peas, carrots, celery, and onion.
You can go back for seconds and thirds of the soup without one iota of guilt. It’s so good for you!
Ingredients needed:
- lean ground turkey
- cabbage
- carrots
- celery
- black-eyed peas
- onion
- garlic
- turkey broth
- turkey soup base
- sugar
- poultry seasoning
- black pepper
- salt
- black pepper
- olive oil
Recipe highlights:
- Add half the olive oil and ground turkey to a stockpot on medium-high heat. Season with salt and pepper. Brown the turkey, breaking it into crumbles with a spatula. Transfer to a plate.
- Reduce heat to medium-low. Add the remaining olive oil, carrots, celery, and a pinch of salt to the pot. Cover and cook on medium for 3 minutes, stirring occasionally. Add a splash of water if the bottom of the pan begins to brown.
- Add cabbage, onion, and garlic. Cover and cook on medium for 4 minutes, stirring occasionally.
- Add turkey broth, turkey soup base, sugar, poultry seasoning, black-eyed peas, and the remaining salt and pepper. Bring to a boil on high heat, then reduce the heat to medium-low. Cover loosely and simmer for 15 minutes or until the cabbage is tender.
- Return the turkey and any juices to the pot. Increase heat to medium and cook, covered loosely, for 5-7 minutes. Reseason to taste.
- Refer to the recipe card below for detailed instructions.
What to substitute for ground turkey:
To keep the fat content low, use 99% lean ground turkey. However, any grade of ground turkey works splendidly!
If you have leftover turkey, this soup is a great way to use it! Keep this soup in mind when you need leftover Thanksgiving turkey ideas!! Remember to add the leftover turkey at the very end to reheat. Cooking it too long in the soup will make it tough.
As an alternative to turkey, use ground or leftover chicken. In doing so, you will need to substitute a couple of ingredients. First, use chicken broth instead of turkey broth. Second, replace the turkey soup base with a chicken soup base. If you don’t have either substitutions, it’s not the end of the world. Keep the recipe as is but with the chicken. I promise you the results will be delicious!
How to store:
Store leftover soup in an airtight container and refrigerate for up to 4 days. To freeze, place the soup in a freeze- safe container, then freeze for up to 3 months.
Reheat the soup on the stovetop or microwave until hot. For frozen soup, defrost it in the refrigerator overnight or longer. Reheat in the microwave or stovetop until it’s hot.
Serving suggestions:
There is really no need to serve with anything else. This soup is a complete low-carb meal in one. On the other hand, soup and sandwich are a match made in heaven! It’s fantastic with a BLT, grilled cheese, or a simple cold-cut sandwich.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Stockpot–I have this 6-quart durable diecast stockpot. It has a nonstick ceramic coating. It is green & healthy, PTFE and PFOA free. It also has in induction bottom.
- Spatula—for breaking up the ground turkey during cooking. It’s made of high-density acacia wood and is safe for nonstick surfaces.
- Ladle–this stainless steel has a comfortable non-slip grip and dual-sided spouts for easy dispensing.
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Homey Turkey Cabbage Soup
Description
Eating Homey Turkey Cabbage Soup feels like eating in Grandma’s kitchen. It makes you feel warm and cozy all over while delivering on flavor. With turkey, cabbage, and other vegetables, it’s a one-pot meal that is also nutritious. This soup recipe uses ground turkey, but leftover turkey works too!
Ingredients
Instructions
- Pour half the olive oil into a 6-quart saucepan or stockpot to medium-high. Add ground turkey. Season with half of the salt and pepper. Break up the turkey using a spatula and cook until it is no longer pink and the juices run clear (this should take about 5 minutes). Transfer to a plate and set aside.
- Reduce the heat to medium. Add carrots and celery to the pan and season with a pinch of salt. Stir, then cover. Cook for 3 minutes, stirring occasionally. If the bottom of the pan starts to brown, add a splash of water.
- Add the remaining olive oil, onion, cabbage, and garlic. Increase the heat to medium. Stir, then cover. Cook for 4 minutes, stirring occasionally.
- Add turkey broth, turkey soup base, sugar, poultry seasoning, black-eyed peas, and the remaining salt and pepper. Stir well and increase the heat to high. When the broth comes to a boil, reduce the heat to medium-low. Cover loosely and simmer for 15 minutes or until the cabbage is tender.
- Return the turkey and any juices to the pot. Increase heat to medium and cook, loosely covered, for 5 -7 minutes. Reseason to taste.
- Makes 6 to 8 servings.
Note:
- If the soup becomes too thick, add more turkey broth (or water) and turkey soup base to loosen it up.
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