1 pound ground turkey
oil oil
1 small onion, chopped
2 cloves garlic, minced
1 (28-ounce) can petite diced tomatoes, undrained
4-6 cups chicken broth
½ to 1 cup mixed blend rice
1 medium head cabbage, cored and chopped


In a large stock pot brown the ground turkey over medium-high heat, in a bit of olive oil.
Once it starts to brown, add the chopped onion and cook until the turkey is no longer pink.
Stir in the garlic and cook about 1 minute.
Add the undrained tomatoes and chicken broth.
Bring to a boil then stir in the rice. Reduce the heat to a simmer and add the cabbage. Stir well.
Cook, covered, for 20 to 30 minutes, stirring occasionally, until the cabbage is tender and the rice is fully cooked.
Add salt and pepper to taste.
Add additional chicken stock if you’d like a thinner soup.