1 Tbsp cooking oil
1 lb ground turkey
2 celery stalks, diced small
1 medium size yellow onion, diced
1 can (15 oz) petite diced tomatoes
4 cups chicken or vegetable broth
1 medium head cabbage, shredded fine
Put oil and turkey in a large soup pot over medium-high heat. Cook the turkey until no longer pink, breaking into pieces as you stir.
Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
Serve hot.
Will make 4 to 6 servings.
No comments:
Post a Comment