Mediterranean Turkey, Farro, and Kale Soup

Recipe

Main Dish
Mediterranean Turkey, Farro, and Kale Soup

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Recipe Data

6
Servings
20min
Prep
12hr20min
Total

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Description

Just 20 minutes of prep time is all this recipe needs. The rest of the time is spent marinating and slow cooking the turkey soup. 

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 ½ lbs. turkey breast tenderloins, cut into bite-size pieces
1 (14.5-oz.) can Hy-Vee fire-roasted diced tomatoes with seasonings
1 c. pearled farro, rinsed
1 c. Hy-Vee Short Cuts chopped white onions
1 c. carrots, sliced
1 c. Hy-Vee Short Cuts sliced celery
4 clove(s) garlic, minced
1 tsp. Hy-Vee Italian seasoning
½ tsp. Hy-Vee crushed red pepper
5 c. Hy-Vee 33%-less-sodium chicken broth
5 c. fresh kale leaves, stemmed and cut into bite-size pieces
1 tsp. lemon zest
Fresh oregano, for garnish

Things To Grab

  • 2 large resealable plastic bags
  • 5-to-6-quart slow cooker

Directions

  1. Divide turkey between two large resealable plastic bags. To each bag, add half the tomatoes, 1/2 cup farro, 1/2 cup onion, 1/2 cup carrots, 1/2 cup celery, 2 cloves garlic, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon crushed red pepper. Add 2-1/2 cups chicken broth to each bag. Seal bags and refrigerate overnight.

  2. Add both bags of turkey mixture to a 5-to-6-quart slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Turn slow cooker off and stir in kale leaves and lemon zest. Let stand for 10 minutes. Garnish each serving with oregano, if desired. 

Nutrition facts

Servings

280 Calories per serving
1-2/3 cup

Amounts Per Serving

  • Total Fat: 1.5g
  • Cholesterol: 70mg
  • Sodium: 760mg
  • Total Carbohydrates: 33g
  • Protein: 35g

Daily Values

0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 11%

Recipe Source:

Seasons January 2020