3 bean turkey and kale soup has been our go-to soup this winter. It is full of hearty ingredients that will leave you feeling cozy and satisfied from the inside out!
We live off soups around here during the winter months. There is something not only comforting to your belly but your soul too when you dive into a big bowl of soup when it's cold out. Something that is warm and cozy, hearty and filling and satisfying - all the things!
Oh, and let's not forget soups are generally an easy 1 pot dish too - which, bless it! We all love it!
This 3 bean turkey and kale soup is a new favorite to our weeknight rotation this winter. It's all the things I described above and I know it's going to be one that you will love as well!
Ingredients Needed
- Olive Oil
- Ground Turkey
- Onion - diced
- Green Bell Pepper
- Carrots - diced
- Garlic - minced
- Canned Diced Tomatoes
- Tomato Sauce
- Canned Red Kidney Beans
- Canned Great Northern White Beans
- Canned Chili Ready Beans
- Chicken Broth
- Oregano
- Thyme
- Salt
- Pepper
- White Pepper
- Kale
How to Make
- In a large stock pot, add the olive oil and ground turkey and begin to cook on medium heat.
- Add in onion, bell pepper, and carrots. Cook for 5 minutes until veggies start to become soft.
- Add in minced garlic and saute for another 3-5 minutes. The turkey should be cooked through and the veggies soft.
- Add in the rest of the ingredients. Bring to a low simmer and cook for 30-45 minutes with the lid on.
- Remove and enjoy!
Enjoy this with skillet cornbread and some honey butter for some extra yummy soup goodness!
Substitutions and Variations
One of the reasons I love soups is because a lot of the time they are super versatile and flexible. If you want to change things up and use what you have in your pantry and on hand (which I always recommend), here are some substitutions and variations that would work.
- Use ground beef or ground chicken instead of turkey
- Use spinach instead of kale
- Use any variation of beans you have in the pantry - all of one kind, or a mixture of black, kidneys, or white.
CAN I FREEZE SOUP?
Yes, you can freeze soup! Honestly, there is nothing I love more than being able to pull out a meal from the freezer when I am tired or busy (or both) and have something delicious already made and ready to go! Same goes for this turkey bean soup!
Soups are often a forgot-about freezer item, and if you don't freeze soups then you are missing out!
- FREEZING AFTER COOKING. You can freeze your leftovers OR you can make the whole batch of soup and freeze it for later. Remove the soup from the heat and cool it to room temperature. Carefully add to a freezer-safe zip-top bag, remove all air, and seal. Lay flat on a baking sheet and place in the freezer. Once frozen you can store it as desired. To cook - place in the fridge the day before wanting to eat to thaw. Place in a large pot and bring back to a simmer and enjoy it. This can be kept in the freezer for 3-4 months.
Recipe
3 Bean Turkey and Kale Soup
- Total Time: 1 hour 5 minutes
- Yield: 8-10 1x
- Diet: Gluten Free
Description
3 bean turkey and kale soup has been our go-to soup this winter. It is full of hearty ingredients that will leave you feeling cozy and satisfied from the inside out!
Ingredients
- 1 Tablespoon Olive Oil
- 1 Pound Ground Turkey
- 1 Onion - diced
- ½ Green Bell Pepper - diced
- 3 Carrots - diced
- 4 Cloves Garlic - minced
- 2 - 14 Ounce Cans of Diced Tomatoes
- 1 - 8 Ounce Can Tomato Sauce
- 1 Can Red Kidney Beans - drained
- 1 Can Great Northern White Beans - drained
- 1 Can Chili Ready Beans - not drained
- 3 Cups Chicken Broth
- 2 Teaspoon Oregano
- 1 Teaspoon Thyme
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Teaspoon White Pepper
- ½ Bunch Kale - destemmed and chopped (roughly 2 cups or 4 large kale steams)
Instructions
- In a large stock pot, add the olive oil and ground turkey and begin to cook on medium heat.
- Add in onion, bell pepper, and carrots. Cook for 5 minutes until veggies start to become soft.
- Add in minced garlic and saute for another 3-5 minutes. The turkey should be cooked through and the veggies soft.
- Add in the rest of the ingredients. Bring to a low simmer and cook for 30-45 minutes with the lid on.
- Remove and enjoy!
Notes
- Keep leftovers covered in the fridge for 2-3 days.
To Make in the Instant Pot
- Turn the instant pot on to saute function and add the olive oil and ground turkey and begin to cook on medium heat. Add in onion, bell pepper, carrots, and garlic. Cook for 5 minutes. Add in the rest of the ingredients. Place lid on and seal. Pressure cook for 20 minutes. Manually release the steam and enjoy.
To Make in the Slow Cooker
- Brown turkey in a skillet with olive oil until the turkey is cooked through. Add in the cooked ground turkey with the rest of the ingredients to a crockpot. Turn on low and cook for 6-8 hours or high for 3-4.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 227
- Sugar: 7.5 g
- Sodium: 741.8 mg
- Fat: 5.9 g
- Carbohydrates: 30.4 g
- Fiber: 5.3 g
- Protein: 15.2 g
- Cholesterol: 32.8 mg
