In Extra Large Stock Pot add:
EVOO
1# Ground Turkey
Salt and Pepper to taste
Minced Garlic to taste
Thyme to taste
Cook until done and remove to a bowl
In the same Pot add:
EVOO
2 Cans Mushrooms or 16 0z. Fresh Sliced
1 Large Chopped Onion
1 Chopped Red Pepper
Cook until softened
add Minced Garlic to taste
Cook 2 minutes
Deglaze with ½ – 1 cup White Wine
Add:
8 Cups Chicken Stock
14.5 oz can Diced Tomatoes
2-3 TBL. Parsley dried or fresh
1 bag Baby Carrots or 5 Carrots sliced
4 Celery Stalk diced
Bring to a boil, cook over medium simmer 15 minutes or until beginning to soften
Add the Ground Turkey
1- 12 oz. Package Cauliflower Crumbles or Rice (In video I added the Cauliflower Rice earlier, it didn't need that much time to cook)
Add 1-2 Cups of Water to thin out the Soup
Add 5 Cups Chopped Kale or Spinach
Simmer 20 minutes or until Kale is cooked
Adjust seasoning and if needed add more Water or Chicken Stock
Add:
1 Can 15.5 oz Black Eye Peas or any other canned beans of your choice (Rinsed and Drained)
Heat thoroughly
Served with Grated Parmesan Cheese and Pecorino Romano Cheese
Takes approximately 2 Hours to prep and make the Soup
