Turkey Kale Soup

The Turkey Kale Soup recipe has been one of my more highly requested dinner recipes that I’ve shared every year on stories and now finally bringing it to the blog. We have this 1-2x per month all winter long, its hearty and incredibly delicious. You can use any leftover turkey that you’ve roasted or you can also use ground turkey - totally up to you. The best part about this recipe is that it takes very little prep and can be done the night before cooking. Toss all your ingredients in the ceramic insert of the slow cooker and place in the fridge overnight. In the morning, put in the base of the slow cooker and turn on low for 8 hours or high for 4 hours. I hope you enjoy this recipe as much as we do - can’t wait to hear what you think!

Ingredients:

2 lbs of leftover turkey or ground turkey

1 - 24 oz diced tomatoes

2 - 15 oz cans of drained cannellini beans

3 large carrots roughly chopped

2 large sweet potatoes cubed into 1 inch pieces

2 bunches of kale 1 for cooking and 1 for finishing

2-3 cups of bone broth or stock

4 cloves of diced garlic

1 tablespoon cumin

1/2 teaspoon red pepper

1/2 tablespoon onion powder

Salt + Pepper to taste

Instructions:

1. If using ground turkey, brown with olive oil before adding to the slow cooker.

2. Add all your ingredients into the slow cooker, reserving one bunch of kale until there’s about 20 minutes left of cooking. Turn on low for 8 hours or high for 4 hours.

3. Once finished cooking, salt and pepper to taste - and serve immediately. Any leftover will be good in an airtight container for up to 5 days.