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Turkey, Kale & Brown Rice Soup


  • 2 tbs. Panola Pecan Oil
  • 1 large onion, chopped
  • 3 medium carrots, peeled and cut into ½ inch pieces
  • 1 red bell pepper
  • 8 oz. ground turkey meat, broken into small chunks
  • 1 tbs. herbs de Provence, (if you can’t find this, use a good Italian Seasoning Blend)
  • 5 cups low sodium chicken broth
  • 1 (15 oz.) can diced tomatoes, drained
  • 1 cup Panola Brown Rice
  • 1 small bunch kale, center ribs removed, leaves coarsely chopped
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 8-10 dashes Panola Clearly Hot Sauce
  • ¼ cup chopped flat leaf parsley leaves
  • ¼ freshly grated Parmesan cheese


Heat the oil in a large pot over medium-high heat. Add the onions, carrots and bell pepper and saute, stirring frequently, until beginning to brown and soften slightly. Season with a pinch of salt and pepper. Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbs de Provence and stir for 1 minute.

Add the broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale and season with salt, black pepper and Panola Clearly Hot Sauce. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes.

Ladle the soup into bowls. Sprinkle with the parsley and Parmesan cheese.