Slow Cooker Turkey and Kale White Bean Soup
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1 pound ground turkey
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 4 cups chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chopped kale
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat a skillet over medium heat and cook the ground turkey with the diced onion and minced garlic until the turkey browns and the onion softens. Drain any excess liquid.
- Transfer the turkey mixture to the slow cooker. Add the diced carrots, chicken broth, white beans, dried thyme, salt, and black pepper.
- Cover and cook on low for 6 hours or on high for 3 hours until the carrots are tender.
- Stir in the chopped kale and cook for an additional 30 minutes until the kale wilts.
- Ladle into bowls and top with grated Parmesan cheese if desired.
Notes
Add the kale only at the end so it stays bright green and keeps some texture instead of turning mushy. For a thicker broth, lightly mash a few white beans with a fork before stirring them in. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet
Cuisine: American
Equipment: Slow Cooker, Skillet