Stuffed Pepper Soup

2 tablespoons extra virgin olive oil
1 pound ground turkey breast
3 bell peppers - diced (red, yellow, orange)
2 carrots - diced
2 Olivia’s Organics celery stalks - diced
2 cloves garlic - minced
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups vegetable broth
1 (28 oz.) can diced fire roasted tomatoes
1 (5 oz.) package Olivia’s Organics Baby Spinach
2 cups cooked brown rice

Instructions

In a large pot, heat the oil and brown the turkey, breaking it up while cooking. Add in the peppers, carrots, celery and garlic. Season with salt, pepper, oregano and thyme, and sauté for approximately 5 minutes. Stir in the broth and tomatoes, and simmer for 20 to 30 minutes. Stir in the spinach and cooked rice and continue to simmer until spinach wilts and rice is heated through.

*Photo by @vestal_life
*Recipe by Chef Linda Duggan

Instructions

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