Add ground turkey to a large pot over medium heat and cook for about 10 minutes or until the turkey is browned. Remove turkey from the pan with a slotted spoon and place on a plate to drain.

Add in the onion, bell peppers, brussels sprouts and sauté until caramelized and soft.

Add back the turkey. Then add kale, and stir with a wooden spoon until the kale wilts.

Stir in salt, garlic powder, parsley and garbanzo beans.

Then, pour in the stock until you reach a good consistency. I liked my soup around 55 oz but ended up adding the rest of the stock in as the week went on.

Allow pot to simmer over low heat for 30 minutes.