• 2 tbsp olive oil, divided
  • 1 lb ground turkey
  • 1 ½ cups mushrooms, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 medium zucchini, diced
  • 32 oz homemade vegetable stock or bone broth
  • 1 14 oz can unsalted diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp apple cider vinegar
  • 1 tbsp fennel seeds
  • 1 tbsp Italian herb blend
  • ½ tsp red pepper flakes
  • ½ tsp black pepper
  • 1 cup collard greens
  1. Heat 1 tablespoon of the olive oil in a large stockpot over medium heat. When it’s hot, add the turkey and cook until browned, about 5-8 minutes. Use a wooden spatula to break up the meat into pieces as you cook. Use a slotted spoon to scoop the turkey out and set aside.
  2. Pour the remaining tablespoon of olive oil to the pot. Add the mushrooms, onions and garlic. Cook for 5 minutes, or until soft and translucent Add the bell pepper and zucchini, mix, and continue cooking until tender.
  3. Stir in the broth, diced tomatoes, tomato paste, apple cider vinegar, seasonings and return the cooked ground turkey to the pot. Bring it to a boil, then reduce to low heat, cover, and simmer for at least 30 minutes, stirring occasionally.
  4. When the soup is finished simmering, add the collard greens and cook a few minutes more, until just wilted. Serve while hot.