Turkey Kale soup

1 Onion
3 Sliced Carrots
2 Bell Peppers (red, yellow or orange)
1 15oz can Diced tomatoes
4 cups Chicken broth
1 lb Ground turkey
1/2 head (1-2 cups chopped) Kale
3 tbsp Olive oil
2 cups Water ( optional)
1/2 cup Rice (optional)
Salt and pepper
**Italian seasonings (1-2 tbsp)

Heat the oil in a large pot over medium-high heat. Add carrots , onion and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes (I use 1tbsp Italian seasoning), 1 minute. Add 4 cups broth, tomatoes (feel free to add 2C water and 1/2 cup rice). Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.

Serving Size: Makes 6-8 cups