~ serves 4; Paleo, Whole30, 21DSD, gluten-free, dairy-free, and nut-free

- ½ head medium green cabbage (roughly chopped, ~ 4 cups)

- 2 cups chopped carrots

- 1 cup peas (snow peas for Whole30 option)

- 1 cup chopped celery

- 2 garlic cloves, minced

- 1 small yellow onion, diced

- 1 lemon, juiced

- 1 (15 oz) can diced tomatoes, add the entire can

- 1 lb lean ground turkey

- 4 cups vegetable/chicken broth or bone broth

- 2 bay leaves

- 1 teaspoon dried oregano

- 2 TBSPs dried parsley

- 1 teaspoon sea salt

- ¼ teaspoon red pepper flakes

- 1 TBSP apple cider vinegar


     Add the ground turkey and diced onion to a medium skillet (or large stock pot if you are not cooking the soup in a slow cooker). Heat over medium heat to brown the turkey. Cook the meat and onions, stirring and breaking into smaller pieces as it cooks. Continue to cook (6-10 minutes) until the turkey is fully cooked. Add the minced garlic and cook for an additional 2 minutes.

     If using a slow cooker to finish the soup, add the cooked meat mixture to the slower cooker. Add the remaining ingredients (spices, broth, vinegar, and chopped vegetables). Cook on low for 6 hours or high for 3 hours. Remove the bay leaf prior to eating.

     Alternatively, you can cook the soup in a large stock pot. After cooking the turkey, onions, and garlic add the celery and carrots. Cook over medium heat for 8 minutes. Add the cabbage, tomatoes, peas, lemon juice, vinegar, broth and spices. Turn the burner down to low heat, cover the pot and simmer on low for 30-45 minutes (or until the cabbage is tender). Remove the bay leaves prior to eating.