Edamame Kale Soup with Crispy Turkey Bacon

Edamame kale soup is a creamy cold weather soup full of vitamins and protein; nutrients by a savory spoonful!

Edamame Kale Soup with Crispy Turkey Bacon via Britt's Blurbs #recipe #soup #cleaneats

There are times that I count my blessings over and over again and this is one of those times. As much as I love the beautiful state of Michigan, I am so fortunate to now live in an area where “winter” temps range from 30-60 degrees instead of -5 to 15. I’ve always been one of those people who are constantly cold though so winters were often brutal for me. Except if I was out snowshoeing, winter hiking, cross country skiing or sitting in a warm brewery. That I could handle.

Yet here I am, with 30 degree temps at night and I’m FREEZING. I immediately change into thick sweat pants & a sweatshirt, bundle in my cheetah snuggie (<– yes I’m obsessed with it) and slip on my ugg slippers when I get home from work.

Edamame Kale Soup with Crispy Turkey Bacon | Britt's Blurbs #recipe #soup #healthy

Oh– and I crave wholesome, hearty food. Which is not always the best for me. Especially if it’s loaded with sodium and makes me bloat like a balloon. (Nobody wants nor needs to see that).

So what I crave, I create. Except this delicious soup is loaded with nutrients NOT sodium. I wish I had more time to make and freeze homemade soups because you can control not only the ingredients you put in but the sodium content as well.

This soup contains your protein in the edamame and your vitamins in the kale. Not to mention it warms you from head to toe!


Edamame Kale Soup with Crispy Turkey Bacon

Edamame kale soup is a creamy cold weather soup full of vitamins and protein; nutrients by a savory spoonful!

  • Author: Britt's Blurbs
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes


  • tbsp. EVOO
  • 1 tbsp. Coconut Oil
  • 2 Cloves Minced Garlic
  • 1/4 Cup Chopped Green Scallions
  • 3 Cups Frozen De-Shelled Edamame
  • 2 Small to Medium Skinned & Chopped Russet Potatoes
  • 2 Packed Cups Chopped Kale
  • 1 Bay Leaf
  • Sea Salt
  • Black Pepper
  • 4 Cups Vegetable Broth
  • 3 Cups Water
  • 2 chopped slices of turkey bacon per serving


  1. Heat a large pot over the stove on medium heat.
  2. Add the EVOO when pot is hot.
  3. Add in the garlic and green scallions, Season with sea salt & black pepper.
  4. Cook for 1 minute.
  5. Add in the frozen edamame and chopped russet potatoes.
  6. Cook for 3 minutes.
  7. Add in the kale, Cook for another 2 minutes.
  8. Add in the vegetable broth, water and bay leaf.
  9. Season with a bit more sea salt & black pepper.
  10. Turn the stove on medium-low heat and simmer for 40 minutes.
  11. When there is about 10 minutes left for the soup to cook, heat a small pan and add the coconut oil.
  12. Add in the turkey bacon and “fry” until bacon is crispy.
  13. Season with black pepper & sea salt.
  14. Once soup is done, let slightly cool.
  15. Use an emulsifier to blend the ingredients in the soup completely.
  16. Pour into bowls to serve and top with crispy turkey bacon!


  • Serving Size: 6
  • Calories: 172
  • Sugar: 2
  • Sodium: 621
  • Fat: 8
  • Saturated Fat: 2
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 9
  • Cholesterol: 0

Tip: Pour this soup into individual microwave safe containers and store in the fridge for an easy lunch to heat up throughout the week.

Edamame Kale Spup with Crispy Turkey Bacon | Britt's Blurbs #recipe #soup #healthy


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