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Spicy Turkey, Kale, and Mushroom Soup

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Spicy Turkey, Kale, and Mushroom Soup

Phase 2 | Serves 4 | Prep time: 20 minutes | Total time: 1 hour 30 minutes to overnight

Ingredients

  • 1 pound lean ground turkey
  • 1 tablespoon paprika
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cloves
  • 1/4 cup white vinegar
  • 2 tablespoons water, divided
  • 2 medium yellow onions, chopped
  • 6 cloves garlic, minced
  • 8 ounces shiitake mushroom caps, sliced
  • 8 cups low-sodium chicken broth
  • 1 pound kale, thick stems removed, roughly chopped

 Directions

  1. Crumble the ground turkey into a medium bowl.
  2. Add the next nine ingredients (paprika through cloves) and mix well.
  3. Mix in the vinegar and 1 tablespoon of water, cover, and refrigerate for at least 1 hour, up to overnight.
  4. Place a large pot over medium heat.
  5. Add the remaining 1 tablespoon of water, onions, and garlic. Sauté until the onions begin to soften, about 4 minutes.
  6. Turn the heat to medium-high and add the turkey mixture and mushrooms.
  7. Cook, stirring often, until the turkey is browned, about 8 minutes.
  8. 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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