Turkey Cabbage Soup Recipe

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Turkey Cabbage Soup Recipe

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I learned to cook from my mother, who comes from Germany. I added the turkey to this soup, which she frequently made when I was growing up.—Marlene Schieferstein, Decatur, Indiana
Recommended: Grandma's Best Suppers
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1 pound lean ground turkey
  • 2 medium onions, chopped
  • 1 tablespoon canola oil
  • 3 pounds potatoes, peeled and cut into 1-inch pieces
  • 3 medium carrots, sliced
  • 1 small head cabbage, chopped
  • 1 can (49-1/2 ounces) reduced-sodium chicken broth
  • 1 tablespoon prepared Dijon mustard
  • 1-1/2 teaspoons prepared horseradish
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

Directions

In a large soup kettle, cook turkey and onions in oil over medium heat until turkey is no longer pink; drain. Add the potatoes, carrots, cabbage, broth, mustard, horseradish, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender, stirring occasionally.
Combine cornstarch and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Yield: 10 servings (about 3-1/2 quarts).
Originally published as Turkey Cabbage Soup in Country Woman March/April 2003, p36

Nutritional Facts

1-1/2 cups: 242 calories, 6g fat (1g saturated fat), 36mg cholesterol, 661mg sodium, 36g carbohydrate (0 sugars, 6g fiber), 14g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1/2 fat.

  • 1 pound lean ground turkey
  • 2 medium onions, chopped
  • 1 tablespoon canola oil
  • 3 pounds potatoes, peeled and cut into 1-inch pieces
  • 3 medium carrots, sliced
  • 1 small head cabbage, chopped
  • 1 can (49-1/2 ounces) reduced-sodium chicken broth
  • 1 tablespoon prepared Dijon mustard
  • 1-1/2 teaspoons prepared horseradish
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  1. In a large soup kettle, cook turkey and onions in oil over medium heat until turkey is no longer pink; drain. Add the potatoes, carrots, cabbage, broth, mustard, horseradish, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender, stirring occasionally.
  2. Combine cornstarch and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Yield: 10 servings (about 3-1/2 quarts).
Originally published as Turkey Cabbage Soup in Country Woman March/April 2003, p36

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