Turkey, Kale, and Brown Rice Soup

This soup will be your friend on a cold winter day. Ground turkey, kale, brown rice, and spices in a tomato-based broth make this a great stand-alone meal. Add croutons, Swiss cheese, garlic bread, PJs, and a good book for a taste of happy comfort.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 326 Calories

Ingredients

• 1 teaspoon salt
• ½ cup water
• 2 tablespoons olive oil
• 3 tablespoons brown sugar
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 pound ground turkey
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 medium onion, chopped
• ½ teaspoon cayenne pepper
• 4 cloves garlic, chopped
• 1 tablespoon onion powder
• 1 teaspoon ground paprika
• ½ cup uncooked brown rice
• 2 cups chopped kale
• 1 teaspoon smoked paprika
• 1 (32 ounce) carton chicken broth

Recipe Instructions

Step 1

Heat olive oil in a stockpot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot pot until browned and crumbly, 5 to 7 minutes. Add kale and cook until wilted, about 2 minutes.

Step 2

Stir in brown sugar, chili powder, cumin, oregano, onion powder, smoked and regular paprika, thyme, salt, pepper, and cayenne. Add chicken broth, crushed tomatoes, brown rice, and water; bring to a simmer.

Step 3

Reduce heat to medium-low and cook until rice is tender, about 40 minutes.