Last week was so busy at both studios I barely had time to sleep or wash my hair! Dashboard dining is a real thing when driving from studio to studio & not eating crap is a must to keep up my energy & be able to think. The crockpot has become a true lifesaver for me since I can “cook” while I’m working. I literally put this soup together in less than ten minutes this morning with ingredients from my pantry, freezer & fridge.
I know the total cook time on this soup makes it look like it takes a while to make. It’s all a lie. Once you have everything in the crockpot, it just sits there doing its thing… which allows you to sit somewhere else and do your thing. Let me know how it goes for you.
1 cup chopped onion
4 cups frozen kale
3 cups sweet potatoes sliced, diced, or sliced however you want (I had some sweet potato ribbons that were already prepped & it saved time.)
2 cans canned cannellini beans, drained & rinsed
1 tablespoon rosemary
1 tablespoon parsley
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon black pepper
16 ounces cooked lean ground turkey
8 cups chicken broth
Turn the crockpot on low or high (depending on what you have planned for the day) and lightly spray the inside with nonstick oil.
Heat a large pan over medium heat and add the lean ground turkey.
Cook until the turkey is no longer pink and make sure to break up clumps. Drain & dump into the crockpot.
Combine all of the ingredients in the crockpot and stir together. Check on things occasionally and stir.