– ▢1 Tbsp avocado oil – ▢1 yellow onion, chopped – ▢4 cloves garlic, minced – ▢1 pound ground turkey – ▢1 Tbsp Italian seasoning – ▢1 green bell pepper, chopped – ▢1 large carrot, chopped – ▢1 medium-sized zucchini, chopped – ▢1 small crown broccoli, chopped – ▢½ cup sun-dried tomatoes, optional – ▢1 (15-oz) can diced tomatoe – ▢5 to 6 cups low-sodium chicken broth* – ▢2 to 3 cups cooked brown rice** – ▢5 ounces baby spinach – ▢1 tsp sea salt, to taste – ▢¼ tsp black pepper, to taste – ▢¼ tsp red pepper flakes, optional
Heat avocado oil in a Dutch oven over medium-high heat. Add the chopped onion and sauté for 5–8 minutes, stirring periodically, until softened.
Add minced garlic and sauté for 2–3 minutes until fragrant. Place the ground turkey meat on the open pot top and push the onion and garlic aside.
Add turkey to onion after browning for a few minutes.Add Italian spice, diced bell peppers, carrot, zucchini, broccoli, and sun-dried tomatoes and mix.
Stir occasionally for 2-3 minutes before adding chicken broth and diced tomatoes. Cover the saucepan, boil the soup, then reduce to medium-low heat.
Cook 15-20 minutes until vegetables are tender. How soft or al dente you like your vegetables determines cooking time. I like soft veggies in soup, so I cook for 20 minutes.
If you don't have leftover rice, cook brown rice in a big pot according to the package instructions while the soup cooks. Put cooked brown rice and baby spinach in the pot.
Cover the kettle and heat for 2–3 minutes to wilt the spinach. Taste the soup and add sea salt, black pepper, and red pepper flakes to taste.
Or sprinkle fresh lemon juice. Stir well and serve large bowls of soup with crusty bread or cornbread. Do dairy? Before eating, add freshly grated parmesan cheese to soup.