Diet Cabbage Soup with Turkey from Deep South Dish blog, often referred to as zero point or free soup, because it is low calorie and primarily tomato and vegetable centered.

Diet Cabbage Soup with Turkey

Good ole Cabbage Soup. It's the dieters friend isn't it? Filling, satisfying, tasty and low calorie.

I had some cabbage on hand and several pounds of ground turkey meat, so I decided to make a cabbage soup, using turkey instead of the typical beef. It was warm and just wonderfully delicious, low point for those of you on Weight Watchers and good for ya! Can't beat that.

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Yum

Recipe: Diet Cabbage Soup with Turkey

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 1 hour 30 min |

Yield: About 6 to 8 servings

Ingredients

• 1 pound ground turkey
• 1 cup chopped onion
• 2 garlic cloves, minced
• 4 cups low sodium chicken stock or broth
• 1 (10 ounce) can mild or original Ro-Tel tomatoes
• 1 (14.5 ounce) can stewed tomatoes
• 1 (14.5 ounce) can tomato sauce
• 1-1/2 cups shredded carrots
• 1 large stalk celery, chopped
• 2 cups water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper, or to taste
• 1 medium head cabbage, thinly cut or shredded
• 3 cups mixed vegetables, your choice
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional

Instructions

Spray a stockpot with non-stick cooking spray over medium high heat, add ground turkey and cook until beginning to brown; add onion and cook until meat is no longer pink. Add the garlic and cook for just a bit longer.

To the pot, add the stock, both tomatoes, tomato sauce, carrots, celery, the 2 cups of water, salt and pepper. Bring to a boil, reduce heat to a simmer, partially cover and simmer for 1 hour.

Add the cabbage, mixed vegetables, parsley, basil and Creole/Cajun seasoning; continue cooking another 20 to 30 minutes or until cabbage is at the desired tenderness.

Cook's Notes: May substitute ground pork or beef for the ground turkey. Add up to 3 cups of mixed frozen, canned or cooked fresh vegetables. Good choices are zucchini, broccoli, cauliflower, sweet peppers, hot peppers, corn, peas, potatoes and/or green beans are all good choices.


Source: http://deepsouthdish.com

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