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Amy's Recipe Archive

This Turkey and Kale Crock-pot Soup is delicious, hearty, healthy and beautiful. Yes, beautiful-  because it has so many vibrant colors.

This recipe is:

  • healthy,
  • gluten-free,
  • low carb,
  • great for families,
  • easy to make, made with real food and delicious. 

Let’s talk about what the “rainbow of colors”  is, and why this is important. M&M and Skittles, not the rainbow I am talking about!

Eating a diversity of colorful foods can be an easy way to get a range of the vitamins and minerals your body needs to thrive. The variety of vitamins, minerals, antioxidants, and phytochemicals in fruits and vegetables have enormous healing powers.

 

So, as you are chopping the shallots, carrots, red peppers, parsley, and kale for your soup recipe- think about your “beautiful rainbow” and know you are nourishing your body.

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Turkey and Kale Crock-Pot Soup
Prep Time
20 mins
 

This Turkey and Kale Crockpot Soup is delicious, hearty, healthy and beautiful. Yes, beautiful-  because it has so many vibrant colors. It is easy! Throw your ingredients in the crock in the morning and dinner is ready that night!

Course: Main Course
Keyword: soup, healthy, gluten-free, crock-pot recipe
Servings: 4
Author: Amy Ramsey
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 5-6 large shallots (or 1 large onion)
  • 1 large red bell pepper cut into 1/2" pieces
  • 3-4 medium carrots cut into 1/2" pieces
  • 1 pound ground turkey
  • 1 1/2 tablespoons Herbs de Provence
  • 1 15 ounce can of diced tomatoes
  • 4 cups chicken broth
  • 1 small bunch of kale, coarsely chopped about 4 cups packed
  • 1 teaspoon mineral salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 chopped fresh parsley
  • 1/4 freshly grated parmesan cheese (optional)
Instructions
  1. Heat the oil in a large pot over medium-high heat. Add the shallots and saute, stirring frequently.  Add the ground turkey and stir until the meat turns white.

    Add the browned turkey meat and all the ingredients except the kale, parsley, and parmesan cheese to the crock-pot. Cook on low for 6 hours or high for 4 hours or until the vegetables are tender.

    Stir in the fresh kale and let it cook a few more minutes.

    Season with more salt and pepper as needed.

    Ladle the soup into bowls. Sprinkle each serving with fresh parsley and parmesan cheese.

As a health coach- I really encourage you to eat a rainbow of vegetables and to COET =).

For more recipes and workouts- check out the Fit Soul Programs https://www.thefitsoul.com/programs/

If you are making it, and I hope you do- let me know what you think in the comments! I love to hear from you.

Enjoy!

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