In a large non-stick pot, cook the ground turkey over medium heat until browned. Drain any excess fat.
Add the chopped onion and garlic to the pot with the turkey and sauté until the onion is translucent.
Add the bell peppers, canned tomatoes, cabbage, vegetable broth, cumin, chili powder, paprika, and red pepper flakes (if using). Stir to combine.
Bring the soup to a boil, then reduce the heat and simmer, covered, for about 1 hour or until the vegetables are tender.
Season with salt and pepper to taste.
Serve hot, with your choice of accompaniments.
Notes
Use a non-stick pot to minimize the need for added fats.
• Brown the turkey well before adding other ingredients for more flavor.
• Chop vegetables into uniform sizes for even cooking.
• Let the soup simmer long enough for flavors to meld together.
• Adjust the seasoning as needed, tasting as you go.