Turkey (or Beef) and Vegetable Stew
Longtime and enthusiastic Scramble member Sandra Simmons trusted us with her grandmother’s “magic” soup recipe. We've tweaked it a little but the soup is nourishing and absolutely delicious.
- 1 lb. ground turkey or use ground beef or meatless crumbles
- 1 yellow onion chopped
- 1/4 green cabbage chopped, about 2 cups
- 2 carrots sliced
- 1 green bell pepper or use red bell pepper, chopped
- 3 - 4 stalks celery sliced, or peeled and diced celeriac/celery root, about 1 cup
- 15 oz. diced fire-roasted tomatoes
- 2 cups reduced-sodium beef or use vegetable broth
- 15 oz. canned kidney beans with their liquid
- ½ cup fresh parsley chopped
In a large stockpot, brown the meat over medium heat, and drain the grease, if necessary (a turkey baster works well for this).
Add the onions and cabbage and sauté them until they are tender, about 5 minutes.
Add the remaining ingredients, bring it to a boil, partially cover it and reduce the heat to keep it at a simmer.
Cook it for 15 – 20 minutes until the carrots are as tender as you like them, stirring occasionally.
Serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months.
Do Ahead or Delegate: Chop the onion, the cabbage and the bell pepper, slice the carrots and the celery or fully prepare and refrigerate or freeze the recipe.
Tip: To chop cabbage, remove tough outer leaves, then cut it into quarters through the core, and slice out the tough core before chopping it.
Scramble Flavor Booster: Sauté 1 – 2 tsp. garlic with the onions and cabbage.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Calories: 197kcalCarbohydrates: 21gProtein: 25gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 42mgSodium: 517mgPotassium: 838mgFiber: 7gSugar: 7gVitamin A: 4321IUVitamin C: 41mgCalcium: 87mgIron: 3mg