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Slow Cooker Turkey White Bean Kale Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chopped kale

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks.
  • Transfer the cooked turkey to the slow cooker. Add the onion, carrots, garlic, white beans, chicken broth, thyme, salt, and pepper.
  • Stir everything together, then cover and cook on low for 6 hours.
  • Stir in the kale during the final 30 minutes of cooking so it softens without losing its color.

Notes

Stir the kale in at the end to keep its texture bright rather than mushy. Leftovers store well in the fridge for up to four days. If the soup thickens too much after chilling, add a splash of broth when reheating on the stove.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet