Turkey Vegetable Soup (stew) With Brown Rice

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 garlic cloves, minced
• 2 stalks celery, chopped
• 56 g onions, chopped
• 6 cups water
• 1 cup chicken broth
• 200 g carrots, peeled and sliced
• 400 g yukon gold potatoes, peeled and cubed, divided
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 teaspoon worcestershire sauce
• 8 ounces fresh tomatoes, quartered
• 1/2 cup brown rice
• 2 cups cabbage, shredded
• 1 lb skinless boneless turkey breast
• 1 cup spinach (optional)

Recipe

• 1 in a large soup pot, saute garlic, celery and onion in about 2 tbs of the fat free chicken broth until glassy but not browned.
• 2 add water, chicken broth, carrots, and potatoes and bring to a boil. turn heat down and simmer for 15 minutes.
• 3 pull out 1/2 of the potatoes, mash and stir back into soup.
• 4 add spices, worcestershire sauce, tomatoes, and cabbage.
• 5 break up tomatoes with your spoon.
• 6 allow to cool, add brown rice and turkey cutlets.
• 7 when ready to finish, bring soup to a boil, cover, and reduce heat. simmer for 40 minutes. if using, add spinach in the last 5 minutes.
• 8 serve hot with some crusty bread and parmesan cheese if desired.