4cupsvegetable stock (vegetable broth or vegetable bouillon) - or 32 ounces
3cupskale - chopped
2tablespoonsparsley
½tablespoonsthyme
1teaspoongarlic
½teaspoonsalt - to taste
½teaspoonground black pepper - to taste
Instructions
Start by preparing your rice—Cook 1 cup of rice to two cups of water. Follow directions according to your rice instructions.
Begin chopping your vegetables: onion, carrot, pepper, and kale, then set aside. I left my kale separate from the other three vegetables.
In a large pot, brown turkey meat with a bit of water (about 2 tablespoons) and add in onion, carrots and pepper. Cook until the meat is no longer pink.
Turn down your turkey mixture to a low flame and add in your spices, crushed tomatoes, kale, and vegetable broth.
Once the rice is done cooking, scoop 2 cups of rice into the soup and mix well. Add salt and pepper to taste.