- 5 cloves garlic, minced
- 3 tablespoons monkfruit sweetener (sub coconut sugar)
- 1 tablespoon molasses
- 2 teaspoons salt, plus more to taste (also feel free to start with less)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 6 ounce can tomato paste
- 3 tablespoons olive oil
- 1 lb ground turkey (I suggest a mixture of light and dark meat, not the very lean kind)
- 1 medium red bell pepper, diced into 1/2" pieces
- 1 medium yellow bell pepper, diced into 1/2" pieces
- 1 sweet vidalia onion, diced into 1/4" pieces
- 2 medium jalapenos, de-seeded & diced into 1/4" pieces
- 1 28 ounce can low-sodium or no salt added diced tomatoes
- 64 ounces low-sodium chicken stock
- 1 1/4 cups long-grain white rice, rinsed (use 1 cup for a slightly less-thick soup)
- In a small mixing bowl, combine minced garlic, monkfruit, molasses, salt, pepper, paprika, onion powder, garlic powder, oregano and tomato paste. Stir to incorporate and set aside.
- Heat a large soup/stock pot to medium-high heat and add 2 tablespoons olive oil. When oil moves quickly around the, add turkey. Cook, breaking up turkey with a firm spatula or wooden spoon, until it has golden-brown edges and is sticking to the pan. Add a splash of water and scrape up brown bits from the pan, then repeat this sticking/deglazing process once more, with the goal of getting caramelization on a lot of our turkey! This should all take about 12-15 minutes.
- After the second deglazing & the brown bits are all scraped up/mixed into the turkey, add turkey to a heat-proof bowl and set aside. Turn heat down to medium and add remaining tablespoon olive oil, then diced peppers, onion and jalapenos and cook, stirring every minute or two, until veggies are softened and translucent, approximately 8-10 minutes.
Add garlic/spice/paste mixture and cook, stirring constantly, 1 minute.
- Add turkey back to the pot, the diced tomatoes, stock and rice. Stir to mix everything together. Bring soup to a simmer and simmer 25-30 minutes, uncovered, stirring every 5 minutes or so to prevent sticking, until rice is fully cooked and soup has thickened considerably. Taste for more salt and add accordingly.
- I like to serve this soup with a dollop of sour cream or greek yogurt stirred as well with some fresh herbs sprinkled on top!
Leftover soup will keep tightly sealed in the fridge up to 5 days if the meat was fresh upon purchase, or frozen 4-6 months.