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Hearty Turkey, Vegetable, & Lentil Soup

cleaneatingwithkatie
This recipe was created with liver health in mind to help my liver during chemotherapy. Whether or not you'd like a little extra support for your liver, I'm confident that this soup will be a crowd pleaser.
Prep Time 14 hrs
Cook Time 1 hr
Course Main Course, Soup
Cuisine American
Servings 6 people

Ingredients
  

Soup Ingredients

  • cups green lentils soaked overnight
  • 1 jar diced tomatoes
  • 24 oz bone broth chicken or turkey
  • 2 tbsp grass-fed butter
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 3 small summer squash diced
  • 1 bell pepper diced
  • 6 med carrots diced
  • 6 kale leaves destemmed and coarsely chopped
  • 1 lb pasture-raised ground turkey

Spices

  • ½ tsp dried basil
  • ½ tsp dried rosemary
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 bay leaf
  • sea salt to taste
  • fresh ground pepper to taste

Instructions
 

  • Rinse lentils and let soak overnight. Rinse again until water runs clear before adding to the stock pot.
  • In a stock pot, sauté onions and garlic in butter. Add broth, tomatoes, lentils, and all veggies except the kale to the pot. Then add ground turkey and stir.
  • Bring to a boil and then reduce heat to a simmer. Continue simmering for 30-35 minutes. Add kale and cook for about 5-10 more minutes. Serve and enjoy!
Keyword paleo, soup, turkey, vegetable, & lentil soup