Ingredients:

  • 1 lb lean ground turkey
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 2 cups chopped green cabbage
  • 1 medium gold potato, cubed small
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the ground turkey, breaking it up with a spoon, and cook until deeply browned.
  2. Lower heat to medium. Stir in the diced onion, carrots, and celery; sauté for 5–7 minutes until onions are translucent. Stir in minced garlic and cook for 60 seconds.
  3. Pour in the diced tomatoes with their juices and the chicken broth. Add cubed potatoes, cabbage, oregano, and the bay leaf.
  4. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
  5. Remove the bay leaf and season with salt and pepper before serving.