Name: Turkey (or Beef) and Vegetable Stew
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 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)

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Turkey (or Beef) and Vegetable Stew

Jessica Braider

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.

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Prep Time 25

Cook Time 20

Total Time 45

Course Main Dish

Cuisine American

Servings servings

Calories 197 kcal

Ingredients

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

Instructions

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.

Slow Cooker Directions

Omit beef broth altogether, or reduce it to 1 cup if you like a stew with lots of liquid. Add all other ingredients to the slow cooker, and cook it on low for 5 hours or high for 3 hours.

Notes

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!

Nutrition

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

Keyword Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Make-Ahead, Nut-Free, Slow Cooker, Soups & Stews, Vegan, Vegetarian, Winter

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