Healthy, Easy Turkey Soup
This week I gave you all kinds of insight into how important nutrition is during stressful times, like, oh, I don’t know: the franticness of the back-to-school season!
I mostly talked about breakfast in that post, but dinners are also crucial. How many times have we sacrificed cooking healthy at night because we get home late, or are totally wiped from a busy day? In those instances it’s way too easy to pick up greasy take-out, or pop a frozen pizza in the oven.
And while take-out every once in a blue moon can be a fun little treat, when it’s happening on a weekly basis you’re probably depriving yourself and your family of some much-needed nutrients and energy.
Which is why I’m totally in love with my Slow Cooker! On particularly busy days, I’ll wake up just 15 minutes early, dump a bunch of ingredients in the pot, turn it on, and then 8 hours later voila! Healthy dinner, ready to go.
Over at the fabulous New Leaf Wellness site they’ve gone to great lengths to provide you with 31 different slow cooker recipes. My favorite in the list (and not just because it features super-nutrient-dense kale, I swear) is this turkey with white beans and kale soup. Soups and fall are like peas and carrots, and making it this easy takes this recipe to the next level.
Turkey, White Bean, and Kale 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
- 2 tablespoons of Italian seasonings (oregano and basil)
- 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.