TURMERIC, TURKEY + KALE STEW with Bone Broth Base

I enjoy leftovers almost better than the actual meal.  And holiday season is a perfect time to use the remaining bones from celebratory meals to make up a super healing bone broth.  I love using bone broth in every soup, stew, and chili recipe to ensure that I am continuing my journey to full gut health, one of the keys to a vibrantly healed body.  This recipe is both gluten and dairy free and also packed with nutrient dense vegetables and the anti-inflammatory powerhouse Turmeric.

**This also freezes well, so eat up what you want, save a bowl for next couple of days, and freeze some for later.

INGREDIENTS

  • 4 C Bone Broth
  • 2 cans White Beans (Eden Organics makes BPA-free cans)
  • 2 small cans diced Green Chiles (I like mild)
  • 2 small Onions - chopped
  • 4 cloves Garlic - chopped
  • 2 chopped Carrots
  • 1-2 C Water
  • 2T Turmeric
  • 1/2 T Cumin
  • 2 tsp Pink Salt
  • 2 C chopped Kale
  • 2 large Organic Turkey Breasts (cooked + shredded)
  • 1-2 T Extra-Virgin Olive Oil for sautéing

PROCESS

  • Sauté onions until translucent (I personally like to caramelize them for more flavor) in about 2 T of olive oil
  • Add garlic and cook for 1 minute.
  • Add broth, water, beans, carrots, chilies, cumin, salt, shredded turkey.
  • Use immersion blender very briefly blend together, but you don't want to puree it - just a real quick thing
  • Bring to boil and then reduce heat to low and simmer, covered for an hour or so.
  • Add the kale at the end with about 5 minutes left.