Here is a recipe I use when I have extra cabbage --- I combined several recipes. You may use ground beef instead of turkey. Also, to make the soup in shorter time, you could add precooked rice, pasta, or potatoes, etc. I make lots of this soup and freeze portions for quick lunches or light dinners on cold nights. Enjoy!
Turkey Veggie Soup
1 pound of ground turkey
1-2 tablespoons olive oil
1 medium onion, finely chopped
2-3 carrots, chopped or diced
2-3 stalks of celery, chopped
2 cloves of garlic, finely chopped
1/2 of a large red or green pepper, chopped (optional)
1-2 tablespoons of tomato paste
1 can (15 oz.) diced tomatoes (do not drain)
1-2 teaspoons dried or fresh herbs (basil, thyme, oregano, Italian seasonings, etc.)
Salt and pepper to taste
2-4 cups of broth (beef, chicken, or vegetable)
1-2 cup rice, barley, small pasta, or diced potatoes
2-3 cups cabbage and/or kale, thinly sliced or shredded
1 can (15oz.) beans, rinsed and drained
In a large soup pot, sauté the turkey in olive oil until cooked through. Add onion, carrots, celery, garlic, and pepper. Cook for a few minutes until the veggies are just barely tender.
Add tomato paste, canned tomatoes, herbs, salt, and pepper. Stir until well combined. Add broth and rice OR barley OR pasta OR potatoes. Stir well, bring to a boil and then simmer until rice, etc. is tender.
Add cabbage/kale and beans and simmer for 5-10 minutes more.
Add more salt and pepper to taste, if desired.
NOTE: You may add frozen veggies like peas and corn at the end and let them simmer just a few minutes so they don't over cook. Also, when you sauté the veggies in the beginning of the recipe, you may add any veggies you like such as mushrooms, zucchini, fresh green beans, broccoli, etc. Customize the soup to your taste! Enjoy! (The soup is actually better the next day!)