Healthy Living How To

Vanessa Rae Romero

Turkey & Collard Greens Soup

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You didn't throw away the turkey carcass after Thanksgiving, did you? I hope not. All that leftover meat, bones, skin and carcass are the makings for a delicious bone broth.

Bone broth promotes healing, supports digestion, contains highly absorbable minerals (calcium, magnesium, potassium), bolsters bone and joint healing, aids in detoxification and supports the immune system. This liquid gold is truly medicine, the best part, you can’t overdose on it and it carries no ill side effects!

To learn about the healing properties of this medicinal food and how to make bone broth, check out my two-part series: Bone Broth: Can Food Be Medicine?

Bone broth is super simple to make and if you have a pressure cooker, is done in an hour. No pressure cooker, no problem. A slow cooker or even a stockpot on the stovetop works, it just takes a little longer.

So, today's recipe calls for turkey bone broth…which might pose a problem if you didn't make broth. Here's what you can do though, get yourself a whole roasting chicken and make chicken bone broth. Then modify the recipe below; instead of turkey bone broth use chicken bone broth and instead of ground turkey thigh use ground chicken. Voilà, prest-o, change-o, you now have healthy Chicken and Collard Greens Soup.

If you can't eat soup without a side of crackers, then check out my recipe for Almond Thins, they put Wheat Thins to shame.

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Turkey & Collard Greens Soup

Prep Time: 5 minutes

Cook Time: 40 minutes

Yield: 8 Servings

Serving Size: approx. 2 cups

Turkey & Collard Greens Soup

Ingredients

  • 8 c. Turkey Bone Broth
  • 16 oz. Organic Chopped Collard Greens, Frozen
  • 3 Tbsp. Coconut Secret Raw Coconut Aminos
  • 2 Cloves Organic Garlic, Crushed
  • 1 tsp. Celtic Sea Salt
  • 1 tsp. Ground Black Pepper
  • 1 tsp. Dried Rosemary
  • 1 tsp. Dried Thyme
  • 2 lbs. Ground Turkey Thigh

Directions

  1. In large stockpot over medium-high heat bring bone broth and collard greens to a boil.
  2. Turn heat down to medium, add coconut aminos, crushed garlic, salt, pepper, rosemary and thyme and simmer for 30 minutes.
  3. In skillet, over medium-high heat, brown ground turkey thigh.
  4. Add turkey to soup right before serving.

Notes

Per Serving 202 calories, 8g fat, 5 g carbs, 1 g fiber, 4 g NET CARBS, 28 g pro

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