Spicy Turkey, Kale, and Mushroom Soup

READY IN: 1hr 50mins
Recipe by tannermom

Phase 2 of Fast Metabolism Diet

Top Review by abigail.s.ritchie

The white vinegar turned the turkey into some kind of inedible styrofoam. Such a waste of good food, we couldn't even choke it down. Do not try.

Ingredients Nutrition

Directions

  1. Crumble the ground turkey into a medium bowl. Add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. Stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight.
  2. Place a large pot over medium heat. Add the remaining 1 tablespoon of water, onions, and garlic. Sauté until the onions begin to soften, about 4 minutes. Turn the heat to medium-high and add the turkey mixture and mushrooms. Cook, stirring often, until the turkey is browned, about 8 minutes. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.

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