Step 1

Sauté carrots, celery, onion, and garlic in butter in a stock pot or large soup pot for about 5 minutes, stirring occasionally.

Step 2

Add dried thyme and ground turkey to the vegetables, breaking up the turkey into small, bite-size pieces. Stir turkey occasionally and continue cooking until the turkey is no longer pink, about 5-6 minutes.

Step 3

Add the chicken broth and Better than Bouillon to the pot and stir the bouillon to make sure it dissolves. Add the cabbage, bay leaves, and white pepper. Taste for desired amount of salt and black pepper you want to add. Better than Bouillon is salty, so make sure you taste the soup before you add the salt.

Step 4

Bring the soup to a boil, once boiling, reduce to a simmer for about 30 minutes, or until the vegetables have reached your desired texture. Excellent served with a nice crusty bread! Enjoy!