Hearty Slow Cooker Turkey and White Bean Soup

Looking for a comforting meal that practically cooks itself? This Slow Cooker Turkey and White Bean Soup is the answer! As the hours pass, the flavors meld beautifully, making for a rich and hearty soup that will warm your soul. Perfect for busy days, you can set it and forget it until it’s time to enjoy.

Filled with tender turkey, creamy white beans, and aromatic herbs, this soup is not only delicious but also nutritious. It’s an easy way to get a balanced meal on the table without spending all day in the kitchen. Plus, it’s a fantastic option for meal prep – make a big batch and enjoy it throughout the week.

The best part? You can customize it according to your family’s taste. Add a dash of heat with some red pepper flakes or toss in your favorite vegetables for added texture. No matter how you make it, this soup will be a hit!

Delicious and Easy Slow Cooker Turkey and White Bean Soup

A bowl of hearty turkey and white bean soup garnished with parsley, served with a rustic wooden spoon.

This hearty soup combines lean turkey meat with creamy white beans, creating a filling dish that’s perfect for any time of the year. The blend of spices and herbs provides a savory depth that makes each spoonful comforting and satisfying.

Ingredients

1 pound ground turkey
1 can (15 oz) white beans, drained and rinsed
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 cup kale or spinach (optional)
Fresh parsley for garnish

Instructions

Prepare the Slow Cooker: In a large skillet, brown the ground turkey over medium heat until no longer pink. Drain excess fat and transfer to the slow cooker.
Add the Ingredients: Add the white beans, chopped onion, diced carrots, diced celery, minced garlic, broth, thyme, oregano, salt, and pepper to the slow cooker. Stir well to combine.
Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. If using, stir in the kale or spinach during the last 30 minutes of cooking.
Serve: Once cooked, ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy with crusty bread or crackers for a complete meal.