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Sprinkle each serving with parsley and Parmesan, if using, and serve. Ground Turkey and Rice Soup with Kale is a hearty soup that's full of flavor, and it's good for you too! I came across this recipe from Giada De Laurentiis and thought it sounded pretty tasty.

Alright, don’t linger, let’s practice this turkey and kale soup with black rice formula with 11 components which are definitely easy to have, and we have to process them at the very least through 6 actions. You should expend a while on this, so the resulting food could be perfect.

Composition for Turkey and kale soup with black rice:

1. You need of soup
2. Get 1 1/4 cup of choped onion
3. You need 1 for peeled and chopped carrot
4. Prepare 4 - minced cloves of garlic
5. Need 2 tsp - thyme
6. Require 1 - salt and pepper to taste
7. Need 4 cup kale, stems removed and chopped
8. You need 6 cup chicken stock
9. Need 1 lb ground turkey, lean
10. Get 1 1/2 cup cooked black rice
11. Need 2 tbsp olive oil

Loaded with nutrients and low in fat, so you can stay true to your "eating healthy" New Year resolutions. (This post is sponsored by my friends at Jennie-O!) While everybody and their mothers are recovering from all the fatty football food. DISCLAIMER: The views and opinions expressed in all Philosia videos are of my own personal views and opinions and are not the views of the school as a whole. Ground Turkey Soup with Rice, Kale, Mushrooms, and Butternut squash ~ Kalyn's Kitchen Creamy Ham and Sweet Potato Soup ~ The Nourishing Gourmet Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan ~ Kalyn's Kitchen Kale, Sweet Potato. Add the ground turkey, and cook until meat begins to turn white.

Turkey and kale soup with black rice making:

1. cook rice before starting soup as it can take as long as 45 -60 minutes to cook. Rinse cooked rice to get rid of any bleeding from color.
2. In large heated stock pot, add oil and saute onions, carrots for five minutes. Add garlic and spices and cook an additional two minutes.
3. Add in turkey and cook until no longer pink.
4. Add in stock, kale and simmer on low for twenty minutes.
5. Lastly, add in cooked rice and just cook until rice is heated, about two minutes.
6. Serve and enjoy with a salad and fresh baked bread!

Add spices and herbs and cook for an additional minute. I like making my minestrone soup with rice instead of noodles to keep it nice and filling. If you're going grain-less I added kale to this soup for extra nutrients. I did the holy trinity - carrots, celery, onion. This soup is great, I subbed cauliflower for potatoes, but my Kale turned grey And unappetizing, I just bought a big bunch and chopped it, does it need to be balanced first?

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