Turkey + Cabbage Soup

Well, hello there!

It’s been a while…a couple weeks…a month? How have you been?

I have been good/stressed/sick. I have been good because I’ve been spending a lot of time with myself since Barrett is in Nashville now. I’ve been rediscovering some things I used to love to do before Barrett and I hung out 24/7. I started journaling again and I spend more time doing self-care things.

I’ve been stressed because school is mentally, physically, and emotionally draining. That is all.

And I’ve been sick because I had mono last February so lucky me I catch anything flying through the air. Lots of runny noses, throwing up, bloody noses…everything. Hah! I am slowly getting back to normal though.

I have a lot of things I need to fill you in on. I can’t decided when I want to do that yet so bare with me! I’ve been making some big life decisions lately as I still try to figure out who I am and who I’m supposed to be.

Anyways, I have a recipe for you today! I based this recipe off of this Russian Braised Cabbage from Natasha’s Kitchen. I turned her braised cabbage into a soup with a few more ingredients and some modifications.

Turkey + Cabbage Soup

Ingredients: 

  • 1 lb turkey, grass-fed, organic
  • 1 head organic cabbage, chopped
  • 4 large organic carrots, chopped
  • 1/2 white onion, chopped
  • 1 C mushrooms, chopped
  • 1 can chickpeas (optional)
  • 4 C vegetable stock
  • 1 can tomato juice
  • 2 tsp tumeric
  • 2 T dried parsley
  • 2 tsp garlic powder
  • salt to taste

Steps:

  1. Brown turkey in stock pot

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2. Add chopped cabbage, carrots, mushrooms, and onions.

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3. Add rinsed and drained chickpeas

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4. Add vegetable stock and tomato juice

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5. Add spices

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6. Let sit on medium heat for an hour, covered, stirring occasionally.

7. Serve with warm sourdough bread and butter. ENJOY!

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Inspired by: Russian Braised Cabbage from Natasha’s Kitchen

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