- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 lb bag of white beans
- 8 cups of water
- 1 large ripe tomato, chopped
- 3-4 springs of fresh thyme, or 1/2 tsp dried thyme
- 2 bay leaves
- 2 smoked turkey legs, or a ham hock
- 2 cups finely chopped baby kale
- salt and pepper to taste
Heat a skillet over medium heat, add olive oil and onion, cook 3-5 mins or until translucent but not browned. Add the garlic cook another minute.
Add to slow cooker along with the beans, water, tomato, thyme, bay leaves and turkey.
Set to high and cook 4-6 hrs, depending on your machine, mine cooked the soup in 4 hrs.
When beans are soft and turkey falling off the bone.
Remove turkey from pot, discard skin and bones, chop meat into bite size pieces and add back to pot.
Stir in the chopped kale and taste to see if it needs any salt and pepper.
Serve in warmed bowls.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.