Turkey and kale soup with black rice Recipe

Name: Turkey and kale soup with black rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup choped onion; 1 peeled and chopped carrot; 4 minced cloves of garlic; 2 tsp thyme; 1 salt and pepper to taste; 4 cup kale, stems removed and chopped; 6 cup chicken stock; 1 lb ground turkey, lean; 1 1/2 cup cooked black rice; 2 tbsp olive oil

Servings: persons

1 1/4 cup choped onion
1 peeled and chopped carrot
4 minced cloves of garlic
2 tsp thyme
1 salt and pepper to taste
4 cup kale, stems removed and chopped
6 cup chicken stock
1 lb ground turkey, lean
1 1/2 cup cooked black rice
2 tbsp olive oil

1
cook rice before starting soup as it can take as long as 45 -60 minutes to cook.
2
Rinse cooked rice to get rid of any bleeding from color.
3
In large heated stock pot, add oil and saute onions, carrots for five minutes.
4
Add garlic and spices and cook an additional two minutes.
5
Add in turkey and cook until no longer pink.
6
Add in stock, kale and simmer on low for twenty minutes.
7
Lastly, add in cooked rice and just cook until rice is heated, about two minutes.
8
Serve and enjoy with a salad and fresh baked bread!

1335

kcal

Calories

Fat

105

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cup choped onion, 1 peeled and chopped carrot, 4 minced cloves of garlic, 2 tsp thyme, and more.

Yes, Turkey and kale soup with black rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey and kale soup with black rice

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