Bok Choy & Parsnip Soup

2 pounds ground turkey, 93% lean
1 cup diced onion
5 beef bouillon cubes
2 TBS olive oil
3 cups sliced bok choy stalks
3 cups chopped boy choy leaves
2 cups chopped parsnip
1 TBS sea salt
1 can diced tomatoes, no salt added
1 cup acini di pepe (soup macs)
10 cups water
2 bay leaves
2 TBS crushed rosemary leaves
1 TBS cilantro
2 cloves crushed garlic
1 TBS black pepper

You'll need a big pot for this one!

First, brown your turkey with the onions and then drain. Add the can of diced tomatoes, juice and all.

In another pan, cook your minced garlic in 2 TBS of olive oil until the garlic looks lightly toasted. Add your sliced bok choy with the chopped parsnips and sea salt; cook for about 10 minutes. Then add to the soup pot.

Mix bouillon cubes with 1 cup boiling water until dissolved. Add to pot.

Add remaining 9 cups water, bay leaves, rosemary, cilantro and black pepper. Cook to boiling.

Add acini de pepe and keep at a boil until pasta is cooked, approx. 15 minutes.

Decrease heat to a simmering temperature and add bok choy leaves. Simmer for as little as 10 minutes or as long as 30 minutes. The longer you simmer, the better your spices can enhance the flavor.



Number of Servings: 20

Recipe submitted by SparkPeople user KLAYZEE.