Lunch: Kale Soup with Turkey and Beans

Kale is a superfood that you must try if you haven't already. It's an excellent source of the antioxidants vitamins A, C and K. It's also a great source of potassium and fiber - while also being low in carbohydrate and calories.

This recipe includes superfoods such as:

Kale, Basil

Health benefits of Kale Soup with Turkey and Beans

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 teaspoons canola oil
1 onion, diced
1/2 cup diced green pepper
1 clove garlic, minced
6 ounces lean ground turkey
32 ounces gluten-free chicken broth
1/2 cup canned, crushed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/8 teaspoon cayenne pepper
1 (15.5-ounce) can black-eyed peas, rinsed and drained
3 cups kale, chopped
3 tablespoons freshly grated Parmesan cheese

Instructions

Heat the oil in a large soup pot over medium-high heat. Add the onion and green peppers, and sauté for 3 minutes or until clear. Add the garlic and sauté for 30 seconds.
Add the turkey and cook it about 8 minutes until brown. Add the remaining ingredients except for the Parmesan cheese.
Bring the soup to a boil; then reduce the heat and simmer for 15 minutes.
Remove the soup from the heat and stir in the Parmesan cheese.
MAKE IT GLUTEN-FREE: Purchase gluten-free chicken broth and verify all other ingredients are gluten-free, and this dish can be gluten-free.

Share Kale Soup with Turkey and Beans