Ingredients
Scale
- 1.5 lbs ground turkey or lean ground beef
- 1 bag (16 oz) frozen mirepoix (onions, carrots, celery)
- 2 cans (15 oz each) white cannellini beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken or beef broth
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups fresh baby spinach or kale (added at the end)
- Salt and pepper to taste
Instructions
- Place the raw ground meat directly into the bottom of the slow cooker. If you prefer a finer texture, you can brown it in a skillet first, but for a true “no-prep” experience, the slow cooker will cook it through perfectly. Add the frozen mirepoix, drained beans, crushed tomatoes, and all the dry seasonings. Pour the broth over the top until everything is submerged. Give it a quick stir to distribute the spices.
- Secure the lid on your slow cooker. Set the temperature to “Low” for 7 to 8 hours or “High” for 4 hours. Cooking on low is recommended for the best flavor development. As the soup simmers, the meat will break apart and the frozen vegetables will become tender, creating a thick and stew-like consistency that is incredibly satisfying.
- About 15 minutes before serving, remove the lid and use a wooden spoon to break up any large chunks of meat. Stir in the fresh baby spinach or kale; the residual heat will wilt the greens in just a few minutes. Taste the soup and add salt or pepper if needed. Ladle the hot soup into deep bowls. For a festive touch, garnish with a sprinkle of parmesan cheese or a dollop of Greek yogurt for extra creaminess.
- Cook Time: 8 hours 5 minutes