Turkey, Kale, & Brown Rice Soup

Ingredients

(2 Tbls) Extra-virgin olive oil
(5) Large Shallots, chopped
(3) Medium carrots, peeled and cut into 1/2 inch pieces
(1) Large red bell pepper
(1 Tbls) Oregano
(5 cups) Low-sodium chicken broth
(15 oz) 1 canned diced tomatoes
(1 small bunch (4 packed cups)) Small bunch kale, center ribs removed, leaves coarsley chopped
(1 tsp) Kosher Salt
(1/2 tsp) Freshly ground pepper
(1 cup) Cooked brown rice
(8oz) Ground White Turkey

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots, and bell pepper and saute, stirring frequently, until beginning to brown and soften slightly, 8 - 10 minutes. Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5-7 minutes.
Add the broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale and season with 3/4 tsp. of salt and pepper. Reduce the heat to medium-low. Cover and simmer until the veggies are tender, about 15 minutes. Season with the remaining 1/4 tsp of salt.
Top with avocado and enjoy!

by Kendra Bridges