Slow Cooker Turkey, Sweet Potato & Kale Soup
4,379 views · Published 8 December 2017 · 7:20 · Indexed 12 November 2026
Channel: Wyse Guide · 2017 · Howto & Style
PRINT the recipe: https://bit.ly/3dnQpgg SUBSCRIBE for more great videos! http://bit.ly/WyseGuide Like my page on Facebook: http://bit.ly/WyseGuideFB Visit my website: http://bit.ly/Wyse_Guide Check me out on Instagram: http://bit.ly/WyseGuideIG ------------------------------ FOR THE SOUP - 1 cup diced onion - 1 cup chopped celery - 1 cup chopped carrots - 2 jalapeños, diced - 4 garlic cloves - 2 teaspoons salt - 1 teaspoon black pepper - 3 pounds sweet potatoes - 2-3 pound bone-in turkey breast - 1 smoked turkey leg - 2 sprigs sage - 1 sprig rosemary - 1 bunch thyme - 2 quarts turkey/chicken/vegetable stock - 1 bunch lacinato kale (4 cups chopped) - 3/4 cup green onion FOR THE CRANBERRY SAUCE - 16 ounces fresh (or frozen) cranberries - 1 tablespoon orange zest - 1 tablespoon lime zest - 1/2 cup freshly squeezed orange juice - 3/4 cup honey - 1 jalapeño, seeded and diced - 1 cinnamon stick FOR THE SOUP In a 7-quart slow cooker, layer the onion, celery, carrots, jalapeños, and garlic. Add the salt and pepper. Scrub and dry the sweet potatoes. Chop into 1/2-inch to 1-inch sized pieces and add to the cooker. Place the turkey breast and leg on top and sprinkle with salt and pepper. Using kitchen twine, bundle the sage, rosemary, and thyme. Nestle into the cooker. Pour in the stock. If it does not come up to the meat, add water as needed. Cook on high 4-6 hours. If cooking longer, make sure to add the sweet potatoes midway through cooking to retain texture. While the soup is cooking, prepare the cranberry sauce (see below). Once cooked, remove meat from the cooker and set aside. Remove stems from kale and roughly chop. Also, chop the green onion. Add both to the soup and stir, allowing the kale to wilt slightly. Shred or cube the turkey as well as the smoked leg. Add the prepared meat back to the soup and let everything warm through. FOR THE CRANBERRY SAUCE Bring all the ingredients to a boil in a small saucepan. Turn down to a simmer and continue to stir, ensuring the sauce isn't sticking. Simmer until thickened and the cranberries have begun to burst, 15-20 minutes. Keep warm until serving.
