One Pot Turkey, Sweet Potato and Kale Soup


Soup season is upon us and I am all about getting back into the kitchen once the weather starts to cool down! The best part about fall and winter cooking is that it’s just so easy to use up tons of vegetables in soups, stews, crock pot recipes, and bakes. I landed from Charleston early Sunday morning and, after an indulgent weekend of eating out for every meal, was craving a big homemade veggie-centric dish to eat for lunch. I have a weird phobia of having a lot of things in my pantry/freezer sitting there for months on end and I do my best to use things up before I head to the grocery store to re-stock. I had a couple of sweet potatoes and a head of kale leftover from the week before and wanted to use them up, so I pulled out whatever I could find that we also had on hand and made this super simple, one-pot soup that is equally hearty and nutritious. Did I mention it only takes up one pot?! Easiest clean-up ever.


1 tsp. coconut oil
1 red onion, chopped
2 sweet potatoes, peeled and chopped into squares
1 pack organic ground turkey
2 cans organic cannellini beans
1 head kale, chopped
32 oz. organic broth (vegetable or chicken)
1 tsp. oregano
1 tsp. sage
sea salt + pepper


1. in a large dutch oven or soup pot, place coconut oil on medium heat and sautee chopped onion until it turns golden brown
2. once onions are cooked, add in ground turkey and stir until fully cooked
3. add oregano, sage, sea salt, and pepper to cooked mixture
4. add sweet potatoes and broth to the pot and keep on medium heat to allow sweet potatoes to soften
5. add in cannellini beans & kale and let simmer on low for 30 minutes


*makes 6 large servings — stores well in the refrigerator for 5 days or in the freezer for up to 3 months