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Crockpot Kale Vegetable Soup

  • Author: The Fitchen
  • Total Time: 4 hours 5 minutes
  • Yield: 6 1x


A wholesome and healthy soup made from kale and veggies. The Moroccan-inspired flavors are warm and slightly spiced, perfect for the cooler fall temps.


  • 1 carton of vegetable broth
  • 5 leaves of kale
  • 5 medium carrots
  • 1 can of white beans
  • 1 can of black beans
  • 1 can of diced tomatoes
  • 1/2 of a red onion
  • 1 clove of garlic
  • 4-5 sprigs of fresh thyme
  • 1 bay leaf
  • 1 1/2 Tablespoons sea salt
  • 1 teaspoon black pepper
  • 1/2 Tablespoon paprika
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon allspice
  • 2 1/2 Tablespoons white wine vinegar
  • 2 Tablespoons olive oil


  1. Prepare the vegetables as follows.
  2. Slice kale away from stalks and chop into bite sized pieces. Chop carrots into small pieces – the smaller they are, the quicker they will cook! Chop onion. Peel garlic. Drain both cans of beans.
  3. Add everything into the crockpot, mix with a big spoon, and set the heat to high.
  4. The kale will take a while to cook down, but it eventually will.
  5. If desired, you can stir it every so often. It will do all of the cooking itself, though. If it starts to look too hot, just decrease the heat for a while.
  6. Cook 4 hours, or until the carrots are tender, and serve in bowls. I recommend a piece of gluten-free toast to go along with your soup.
  • Prep Time: 5 mins
  • Cook Time: 4 hours
  • Category: Mains