Slow Cooker Kale Soup Recipe


There is nothing quite like coming home and thinking “Ahhh…I don’t have to cook.” I use this slow cooker kale soup recipe about once per week. It is never quite the same soup twice but it always tastes GOOD. It feels like “healing” after a day of stress and work. It is also great for taking to school the next day for lunch.

Slow Cooker Kale Soup Recipe


  • Large bunch of kale chopped
  • Bok choy leaves chopped and stalks chopped
  • 1/2 cup of chopped celery
  • 2 large carrots chopped
  • 1 large onion chopped
  • 1 can canellini beans (rinsed if low sodium, or if no sodium, I do not rinse)
  • 2-3 white potatoes cut into chunks
  • 10 shitake mushrooms chopped
  • 2 containers of low sodium or no sodium vegetable broth
  • Mrs. Dash salt free seasoning
  • Sprinkle of crushed red pepper


Cook in the slow cooker on the low setting for 8 hours or the high setting for 4 hours.


There are a million ways to revise this recipe. I have used chili powder, cumin, and paprika for a spicier version. I also have used Italian seasonsings and a can of tomatoes for a “minestrone” flavor. Basically I have not found any combination I didn’t like, yet!

This is a great recipe for getting rid of those last bits of vegetables in your fridge that you don’t want to go to waste. I also sometimes put in veggies I have frozen like zucchini or peppers. I try to chop and freeze before things go bad and I have to throw them out. My chop and freeze bag collection often gets tossed into this soup as well.


There are two types of people; those who eat kale and those who should. – Bo Muller-Moore

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