Red Bean Soup with Smoked Turkey
Warm, hearty, and packed with smoky flavor, this Red Bean Soup with Smoked Turkey is the ultimate comfort food for chilly days. This soul-satisfying recipe combines tender red beans, smoky turkey leg or wings, and a medley of sautéed vegetables simmered to perfection in a rich and flavorful broth. Infused with aromatic spices like thyme and smoked paprika, each spoonful delivers a burst of savory goodness. Perfect for meal prepping or feeding a crowd, this protein-packed soup is both filling and nutritious. Garnish with fresh parsley and sliced scallions for a vibrant finish, and serve it with crusty bread to soak up every last drop. Whether you're looking for a cozy weeknight meal or a dish to impress, this red bean soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound dried red beans
- 1 pound smoked turkey leg or wings
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon thyme, dried
- 1 teaspoon smoked paprika
- 8 cups chicken or vegetable broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
- 2 scallions, sliced (optional, for garnish)
Instructions
Sort through the dried red beans to remove any debris or damaged beans. Rinse the beans under cold water.
Place the beans in a large bowl and cover with water. Let them soak overnight or for at least 6-8 hours. Alternatively, you can use the quick-soak method by bringing the beans and water to a boil, letting them boil for 2 minutes, then removing them from heat and letting them sit covered for 1 hour.
Drain and rinse the soaked beans. Set them aside.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, bay leaves, thyme, and smoked paprika. Cook for another 1-2 minutes, until fragrant.
Place the smoked turkey leg (or wings) into the pot, followed by the drained red beans.
Pour in the chicken or vegetable broth, ensuring the beans and turkey are fully submerged. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 1.5 to 2 hours, or until the beans are tender and the turkey meat is easily falling off the bone.
Once the turkey is tender, remove it from the pot. Let it cool slightly, then shred the meat off the bones and return the meat to the soup. Discard the bones.
Taste the soup and season with salt and black pepper as needed. If the soup is too thick, add a bit of water or broth to reach your desired consistency.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with chopped parsley and sliced scallions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 11800 mg | 513% | |
| Total Carbohydrate | 314.5 g | 114% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 24.2 g | ||
| Protein | 209.0 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 8438 mg | 180% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
