Gut Friendly Crockpot White Bean and Herb Soup with Smoked Turkey
Total time8 hr 20 min
Prep time20 min
Cook time8 hr
4.6(18)
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 smoked turkey leg (about 1 ½ lb)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, no salt added
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp ground turmeric
- ½ tsp black pepper, plus more to taste
- ½ tsp salt, plus more to taste
- 2 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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