For the longest time, my family celebrated St. Patrick’s Day with a feast of corned beef and cabbage. I’ve been trying to reduce my intake of red meat so this year I chose to make a really simple and flavorful cabbage soup in the spirit of the holiday.
I’ve had cabbage soup before, where plain water and ground beef was used with the tomato sauce base. Since I wanted ground turkey in my version, I figured chicken broth would work really well for the necessary liquid. A touch of fresh parsley and dill was a delicious aromatic addition to this soup.
If you’d like to avoid the meat completely, leave the ground turkey out and try using a vegetable broth base instead. This soup is great on its own. Or, since it is quite sweet, it would also go well with a side of grilled cheese, some buttered toast, or sprinkled with salted crackers.
- 1 head green cabbage, coarsely chopped
- 3 celery hearts, diced
- 1 large sweet onion, diced
- 2-3 carrots, diced
- 1 1/2 tablespoons fresh chopped parsley
- 1 1/2 tablespoons fresh chopped dill
- 2 quarts low-sodium chicken broth
- 1 1/3 lb lean ground turkey
- 2 (15 oz) cans tomato sauce
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1/2 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Place chopped cabbage, celery, onion, carrots, herbs and chicken broth in a large soup pot. Bring to a boil on high heat, stirring occasionally, then reduce to medium-low heat. Let vegetables cook, uncovered, until tender, about 15-20 minutes.
- While vegetables are cooking, brown ground turkey in a large skillet, drain and set aside.
- Add browned ground turkey, tomato sauce, ketchup, brown sugar, kosher salt and ground black pepper. Stir well, reduce heat to low and let simmer, covered, for another 20-25 minutes.