Debi's -PC -Empty the Fridge - Ground Turkey Cabbage Soup

For this recipe I wanted to clean out some of the foods in the fridge before they go bad.

I used whatever I had, you can change the ingredients to whatever you have on hand.

Servings: 6

Ingredients:

1 box (1.5 cup), Crushed Tomatoes with tomato purée and basil

Jar of artichoke in water- drained

1 tbsp(s), Minced Garlic

3 oz. (85g) (1/3cup), Baby-Cut Carrots

0.50 tbsp(s), Organic Reduced Sodium Roasted Chicken Base (6g

2 tsp, Beef Base

10.60 oz, Yellow Potatoes

3 cup(s), Filtered Water - divided 2 cups & 1cup

0.25 cup chopped, White Onion

1/2 head, Medium Head of Cabbage cut

1.25 lb(s), Meat - I use Jenny-O lean ground turkey

*ANY OF YOUR FAVORITE SEASONINGS TO TASTE

I used a pinch of oregano, salt, pepper, creole seasoning, garlic powder, you can season more when served if you choose.

Steps:

*I browned the meat first, you don't have to if you prefer not to, add another minute or 2 to cook time if you don't. I have made burgers in the pressure cooker so it will cook through.

See my recipe

1- Chop the veggies to bite size pieces, I leave the potatoes a little bigger so they don't overcook- you can also add more potatoes, for this recipe I used what I had left.

2-Saute the meat in the Pressure Cooker, drain

3- Mix water with the chicken and beef base. Pour 2 cups of the water over the meat and stir

4- Put the rest of the ingredients on top

5- Pour the box of puree' tomatoes on top

6- Sprinkle your spices on top

7-Pour the 1 cup of water over everything

8- Put the lid on the pressure cooker, seal the vent

9-Select manual pressure and cook for 8 minutes

10-When time is up, quick release pressure

11-Serve, you can sprinkle with Parmesan cheese or shredded cheese.

I have sprinkled grated Parmesan cheese on the top! I buy the block of cheese and grate it myself

*Nutrition & Calorie count is without cheese.