Turkey, Kale, and Brown Rice Soup

I’ve been staying at the law school a bit later than usual, and a few days in a row I’ve driven home around five o’clock.  Each time, the sun was SO BRIGHT that pretty much everyone driving was blinded by the big ball of light.  It’s a wonder no one rammed into the car in front of them.  Visibility was that bad.

Are there any Greys fans here?  Well, it was released a few days ago to Isaiah Washington is returning to Greys Anatomy.  I actually dropped off watching this season, but the prospect of some of the original gang returning has be interested.  Greys creator Shonda Rhimes hinted that he’s returning to be a part of the big arc that Sandra Oh’s character (Cristina Yang) goes through before she leaves the show at the end of this season.  I’m sort of on the fence.  On the one side, it’ll be cool to see one of the original characters return.  But, the show’s gone on for seven seasons without him.  I don’t know, I’m conflicted!  Anyhoo, enough TV talk.  It’s time to talk soup!

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Namely, it’s time to talk turkey-kale-rice-soup.  This soup is amazing.  It has such a fun variety of ingredients, and comes together so quickly.  Like most soups, it gets better after it sits in the fridge for a while.  Which makes this the perfect thing to make for a few simple weeknight meals!

Turkey, Kale and Brown Rice Soup

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Ingredients

2 tbsp olive oil

5 large shallots, chopped

3 medium carrots, peeled and chopped

1 large bell pepper, cut into 1/2 inch pieces

8 oz ground white turkey meat, broken into chunks

1 tbsp herbes de Provence

4 cups low-sodium chicken broth

1 15 oz. can of diced tomatoes

1 cup cooked brown rice

4 cups packed kale

1 tsp salt

1/2 tsp black pepper

1/4 cup chopped parsley

1/4 cup parmesan cheese

Directions:

Heat oil in a large soup pot.  Add the carrots, shallots and bell peppers, stirring frequently as they cook.  Sauté until they brown and soften slightly, 8-10 minutes.  Add the turkey and stir until it turns white and browns a bit, 5-7 minutes.  Add the herbs de Provence and stir for one minute.

Add the broth, can of tomatoes and cooked rice, and bring to a boil.  Stir in the kale, salt and then reduce to a simmer, covering the pot to cook for another 15 minutes or so.  Test the vegetables for doneness and then season with a bit more salt.

Ladle the soup into bowls and garnish with freshly chopped parsley and parmesan cheese.

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Source:  Giada’s Feel Good Food

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9 thoughts on “Turkey, Kale, and Brown Rice Soup

  1. fantastic–looks deliciously crazy yum. So healthy that a dessert of a marshmallow (or two or three or four) would be perfectly fine. Thanks for a new recipe 😀

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