Leftover Turkey & Kale Soup - Healthy Holiday Recipe

ground turkey

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is milder in flavor, and collard greens are often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth can reduce sodium, while bouillon cubes are a budget-friendly option.

canned diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often less expensive.

Heat a large pot over medium high heat.

Add 1 tablespoon of olive oil to the pot.

Add 1 small chopped onion, 2 chopped celery stalks, 2 peeled and chopped carrots, and 2 minced garlic cloves to the pot with a pinch of kosher salt.

Sauté the vegetables for about 8-10 minutes until they are translucent and tender.

Add 1/2 pound of cut baby potatoes and 12 oz (2 cups) of chopped leftover turkey to the pot.

Stir in a 15 oz can of low sodium diced tomatoes, a pinch of salt, and some fresh black pepper.

Cook for another 5 minutes to brown the potatoes and turkey.

Add 4 cups of cold water to the pot and bring to a boil, stirring to mix everything together.

Check that the potatoes are fork tender before proceeding.

Add 1 bunch of chopped purple kale to the pot and cook for another 5 minutes until the kale is wilted.

Turn off the heat and serve the soup, optionally topping with fresh parmesan cheese and spicy red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens