Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 tsp extra virgin olive oil
  • 1 large yellow onion, diced (150g)
  • 3 medium carrots, sliced into coins (180g)
  • 2 stalks celery, diced (100g)
  • 4 cloves garlic, minced
  • 2 cups green cabbage, shredded (150g)
  • 2 medium zucchini, diced (300g)
  • 1 cup frozen green beans (150g)
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat a large heavy-bottomed soup pot over medium-high heat and add olive oil. Add the ground turkey and cook, breaking it into small crumbles with a spatula, until browned and no longer pink.
  2. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes until the onions are translucent and fragrant.
  3. Add the 4 cloves of minced garlic, oregano, thyme, salt, and pepper. Sauté for 1 minute until the garlic is golden and smells like heaven.
  4. Pour in about half a cup of the chicken broth and use your spoon to scrape up any brown bits on the bottom.
  5. Add the remaining chicken broth, the fire roasted tomatoes (with juices), the 2 cups of shredded cabbage, and the 2 bay leaves.
  6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes to soften the carrots.
  7. Stir in the 2 diced zucchini and the 1 cup of frozen green beans. Simmer uncovered for 8-10 minutes until the zucchini is tender but not mushy.
  8. Remove the bay leaves and turn off the heat. Stir in the 1 tbsp of fresh lemon juice.
  9. Sample a spoonful of broth and add another pinch of salt or pepper if needed before serving hot.