Cabbage Soup with Turkey
Hearty cabbage soup with lean ground turkey, carrots, celery and tomatoes, made in one pot. About 15 g of carbohydrate and 18 g of protein per 2-cup bowl.
One serving
One serving is about 2 cups. Prep 15 min · Cook 40 min.
Steps
Heat the olive oil in a large pot over medium-high heat and brown the ground turkey, breaking it up, until no pink remains, about 6 minutes.
Add the onion, carrots and celery and cook until they start to soften, about 5 minutes.
Stir in the garlic, paprika and thyme and cook 1 minute.
Add the cabbage, diced tomatoes, chicken broth, water, bay leaf, salt and black pepper and bring to a boil.
AI-generated illustrative image. Cover and simmer until the cabbage is tender, about 25 minutes. Remove the bay leaf before serving.
On the plate
A complete meal in a bowl, with protein, vegetables and a measured amount of carbohydrate: about 15 g per serving.
Nutrition
| Nutrient | Per serving (1/6 of recipe) |
|---|---|
| Calories (kcal) | 204 |
| Total carbohydrate | 15 g |
| Dietary fiber | 6 g |
| Total sugars | 8 g |
| Protein | 18 g |
| Total fat | 9 g |
| Saturated fat | 2 g |
| Sodium | 455 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| olive oil Olive oil | 14 g | 0.0 g | “Oil, olive, salad or cooking”, USDA SR Legacy, FDC ID 171413 |
| ground turkey Ground turkey, 93% lean, raw | 450 g | 0.0 g | “Turkey, ground, 93% lean, 7% fat, raw”, USDA SR Legacy, FDC ID 172850 |
| onion Onion, raw | 110 g | 10.3 g | “Onions, raw”, USDA SR Legacy, FDC ID 170000 |
| carrots Carrots, raw | 120 g | 11.5 g | “Carrots, raw”, USDA SR Legacy, FDC ID 170393 |
| celery Celery, raw | 100 g | 3.0 g | “Celery, raw”, USDA SR Legacy, FDC ID 169988 |
| garlic Garlic, raw | 9 g | 3.0 g | “Garlic, raw”, USDA SR Legacy, FDC ID 169230 |
| paprika Paprika | 2 g | 1.1 g | “Spices, paprika”, USDA SR Legacy, FDC ID 171329 |
| thyme Thyme, dried | 1 g | <1 g | “Spices, thyme, dried”, USDA SR Legacy, FDC ID 170938 |
| cabbage Cabbage, raw | 700 g | 40.6 g | “Cabbage, raw”, USDA SR Legacy, FDC ID 169975 |
| diced tomatoes Tomatoes, canned, no salt added | 410 g | 14.3 g | “Tomatoes, red, ripe, canned, packed in tomato juice, no salt added”, USDA SR Legacy, FDC ID 170138 |
| chicken broth Chicken broth, reduced sodium | 720 g | 2.7 g | “Soup, chicken broth, less/reduced sodium, ready to serve”, USDA SR Legacy, FDC ID 172888 |
| water Water | 720 g | 0.0 g | “Beverages, water, tap, drinking”, USDA SR Legacy, FDC ID 173647 |
| bay leaf Bay leaf | <1 g | <1 g | “Spices, bay leaf”, USDA SR Legacy, FDC ID 170917 |
| salt Salt | 1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| black pepper Black pepper, ground | 1 g | <1 g | “Spices, pepper, black”, USDA SR Legacy, FDC ID 170931 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: paprika (); thyme (); bay leaf (total sugars); salt (); black pepper ().
Calculation engine v1.3.0.
Swaps and variations
- Vegetarian
- Skip the turkey and add 2 cans of rinsed low-sodium white beans in step 4, with vegetable broth.
Storage
Refrigerate within 2 hours, up to 4 days, or freeze up to 3 months; reheat to 165°F (74°C).
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/cabbage-soup-with-turkey. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about cabbage soup with turkey.
How many carbohydrates are in cabbage soup?
About 15 g per 2-cup bowl, with 6 g of fiber and 18 g of protein.
Why add turkey to cabbage soup?
Plain cabbage soup has very little protein; the turkey makes it a complete meal.
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