Gosh, I love a good crockpot soup this time of year. They’re warm, hearty meals that only take a few minutes to make. Such an easy way to eat extra vegetables, too!
Here are some of my family’s favorite crockpot soup recipes:
Today, I’m adding another delicious soup to our rotation: Crockpot Turkey, White Bean, and Kale Soup. YUM.
Last week I prepped six make ahead freezer meals in 50 minutes, and this crockpot turkey, white bean, and kale soup was one of them. After watching my baby inhale a bowl, I decided it need a post of it’s very own with instructions for making it fresh or frozen. Enjoy!
Crockpot Turkey White Bean and Kale Soup
Yields: Six servings of soup
- 1 small onion, diced
- 1 pound carrots, peeled and cut into bite-sized pieces
- 1/2 bunch of kale, washed and sliced
- 1 can cannellini beans (white kidney beans), washed and drained
- 1 Italian salad dressing pouch (affiliate link) or 2 tablespoons homemade dry mix (2 tablespoons of Italian seasonings is a great shortcut)
- 1 pound ground turkey
- 8 cups chicken broth
Combine all ingredients in crockpot and cook on “low” setting for 8 hours, or until carrots are soft.
Thaw before cooking and add to your crockpot with chicken broth. Cook on “low” setting for 8 hours, or until carrots are soft. Serve with baked garlic bread or crusty Fresh bread, and Enjoy!
PS If you’re looking for more simple soups to freeze, check out how I made six crockpot soups for my freezer in an hour.