Turkey & veggie soup 

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I love seeing a recipe and giving it my own spin. I recently saw a recipe floating around on Facebook for a beef and cabbage soup. It looked delish, only I don’t cook beef. So I decided to try a different twist. The outcome was a house full of family that loved it. 

This could be made in an instant pot or on the stove. I went the instant pot route because I jump on any chance to cook with it. 


  • 1 lb lean ground turkey 
  • 1 small head of cabbage (chopped up)
  • 1 small onion (diced)
  • 4-6 stalks of celery (sliced)
  • 1 1/2 cups carrots (sliced)
  • 2 bay leaves 
  • 1 1/2 tsp salt
  • 1 tbsp creole seasoning
  • 1 tbsp minced garlic
  • 28 oz petite diced tomatoes
  • 4 cups turkey stock 
  • 2 tbsp olive oil

Going the instant pot method, put the instant pot on the saute setting. Pour olive oil in. When heated (happens quickly) add ground turkey and cook until browned. Just a few minutes. Add onion, carrots, & celery and saute a few more minutes. Add minced garlic, salt, creole seasoning, turkey stock, and diced tomatoes. Stir well. Add cabbage and stir again. Then add Bay leaves and put lid on and close valve. 

Manually set to pressure cook on high heat for 20 minutes and use natural release. Remove bay leaves and stir. Ready to serve!

Side notes:

  • Can be served over rice or as is. We liked it as is.
  • Can do it with ground beef and beef stock if you prefer. Or ground chicken and chicken stock. Or maybe no meat at all with a veggie broth. Can virtually change it up any way you’d like to your preferece. 
  • I save all veggie scraps and peels and freeze in a gallon zip lock until it’s full and then make a veggie broth with it. 
  • For stove top method, follow all of the above instructions and then simmer on low for 45 minutes to an hour. 
  • The turkey stock I used was the stock I made from our cajun turkey we cooked for Thanksgiving. So it was full of flavor already. Can use store bought broth, but may need to add more seasoning to taste. 

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