Turkey and Cabbage Soup

turkey and cabbage soupWhen I am unpacking our harvest boxes, I always start thinking right away about what I am going to make with each ingredient. As soon as I saw the cabbage, I immediately thought, “soup!” The head was pretty a pretty good sized one, so I decided to make a big batch. I will probably put some of the leftovers in the freezer for a quick dinner later.

There are probably thousands of recipes for cabbage soup. I looked at several, and decided to just go on my own this time. This has a nice flavor, provided by the fresh rosemary (probably the last from my herb garden) and dried thyme.

Turkey and Cabbage Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 tablespoons olive oil
  • 2 large potatoes, cubed
  • 1 cup diced carrots
  • ½ onion, chopped
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried thyme
  • 1 medium head cabbage, quartered, cored, and then thinly sliced
  • 84 ounces low sodium chicken broth (6-14 ounce cans)
  • 4 cups cubed cooked turkey
Instructions
  1. In a large stock pot, heat oil over medium high heat. Add potatoes, carrots, onion, rosemary and thyme; saute for 8 minutes.
  2. Add sliced cabbage, continue to saute for 5 more minutes.
  3. Add chicken broth and turkey. Bring to a boil. Simmer for 30 minutes.

This is a great way to use up leftover turkey.

Happy eating!

Ruth

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