Ingredients
Scale
- 2 large bell peppers, diced
- 1 cup ground turkey
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup cooked rice or quinoa
- 1 tsp cumin
- 1 tsp paprika
- Fresh parsley or basil for garnish
Instructions
- Prep your ingredients by chopping onions, mincing garlic, and dicing bell peppers.
- In a large pot, heat olive oil over medium heat and sauté onions until translucent (about 5 minutes).
- Add ground turkey to the pot, cooking until browned (about 7 minutes).
- Stir in bell peppers, garlic, cumin, and paprika; sauté for another 4-5 minutes.
- Pour in diced tomatoes and vegetable broth; stir in cooked rice or quinoa.
- Bring to a simmer for about 20 minutes to meld flavors.
- Before serving, mix in freshly chopped herbs.
Notes
- For added protein, consider using lentils instead of meat.
- Customize the soup with any vegetables you have on hand.
- This dish can be made a day in advance; flavors develop overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg