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Kale Turkey Bean Soup

Kale Turkey Bean Soup is a hearty soup that is easy to make and quick to fix comfort food. Full of fiber and flavor, it’s ready in 30 minutes.

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: stove
  • Cuisine: Italian


  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 16-ounces ground turkey
  • 1012-ounces chopped kale, fresh or frozen
  • 1/2 teaspoon dried thyme
  • dash dried red chile flakes
  • 32-ounces broth, chicken or vegetable
  • 3 cups water
  • 1 15-ounce can white beans, drained (navy, cannellini or other white bean works)
  • 2 tablespoons red or apple cider vinegar


  • Soup: In a large pan over medium heat, heat oil and onion. Cook onion until softens, stirring occasionally, 8-10 minutes. Add garlic, cook one minute, stirring regularly. Add turkey and cook, stirring occasionally to break it up into large crumbles, until it browns, about 10 minutes. Add kale, thyme, chile flakes, broth, and water, bring to a boil. Stir, reduce heat to low, add beans, simmer the soup (some bubbling of the liquid) until kale is tender, about 10 minutes. Add vinegar, stir, heat through.


Collard greens, Swiss Chard or spinach may be substituted for the kale. If the stems seem tough, trim them before cooking. Spinach cooks faster than kale, so when it softens, it’s done.

The soup freezes well.


Keywords: hearty soup, easy soup, bean soup, kale soup