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Turkey and white bean cabbage soup with title reading Hearty High-Protein Cabbage Soup Recipe with Turkey and White Beans
Good Fork Daily Editorial Kitchen

Hearty High-Protein Cabbage Soup Recipe with Turkey and White Beans

5 from 1 vote
Hearty turkey, white bean and tomato cabbage soup with a two-stage cabbage method and an estimated 30 grams of protein per serving.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil 28 grams
  • 2 pounds 93% lean ground turkey 907 grams
  • 1 large yellow onion diced, about 200 grams
  • 3 medium carrots cut into half-moons, about 250 grams
  • 3 ribs celery sliced, about 180 grams
  • 5 cloves garlic minced
  • 2 tablespoons tomato paste 32 grams
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon fine salt plus more to taste
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper optional
  • 8 cups low-sodium chicken broth 1.9 liters
  • 1 28-ounce can crushed tomatoes
  • 1 medium green cabbage cored and cut into 1/2-inch ribbons, about 2 pounds
  • 3 15-ounce cans cannellini beans drained and rinsed
  • 2 tablespoons red wine vinegar 30 milliliters
  • 1/2 cup fresh parsley chopped, 30 grams

Equipment

  • Large Dutch oven or stockpot
  • Food thermometer
  • Cutting board
  • Ladle
  • Eight shallow storage containers

Method
 

  1. Brown turkey in 1 tablespoon oil in 1-inch crumbles until the thickest pieces reach 165°F; transfer to a clean bowl.
  2. Add remaining oil, onion, carrots and celery and cook 7 to 9 minutes until softened.
  3. Add garlic, tomato paste, paprika, oregano, thyme, salt, pepper and optional red pepper and stir 1 minute.
  4. Add broth and crushed tomatoes, scrape the pot bottom, bring to a boil and reduce to a steady simmer.
  5. Add half the cabbage and simmer uncovered 12 minutes until tender.
  6. Return turkey with beans and remaining cabbage and simmer gently 8 to 12 minutes until final ribbons are tender but distinct.
  7. Remove from heat, stir in vinegar and parsley, rest 10 minutes and adjust seasoning.

Notes

  • Cook ground turkey to 165°F before building the soup.
  • Cut cabbage into 1/2-inch ribbons.
  • Add cabbage in two stages for layered texture.
  • Keep a gentle simmer after beans are added.
  • Refrigerate within 2 hours for 3 to 4 days; reheat to 165°F.
  • Broth may contain allergens depending on brand.
  • This recipe was developed through culinary research and editorial review.