Smoked Turkey and Bean Soup
Cozy up with a hearty bowl of Smoked Turkey and Bean Soup, a soul-warming dish that’s as satisfying as it is flavorful. This one-pot wonder combines tender cannellini beans, aromatic vegetables, and a rich, smoky turkey leg or wing to create a broth that’s deeply comforting and packed with protein. Enhanced by earthy spices like smoked paprika and thyme, this soup is simmered to perfection, allowing the savory turkey flavor to infuse every bite. With a quick prep time of just 15 minutes, you can have this comforting, nutrient-packed meal ready to serve in just over an hour—perfect for busy weeknights or lazy weekends. Garnished with fresh parsley for a vibrant finishing touch, this turkey and bean soup is ideal for cold-weather dinners or meal prepping, as the flavors get even better the next day.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, peeled and diced
- 2 medium celery stalks, diced
- 3 large garlic cloves, minced
- 1 piece smoked turkey leg or wing
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups chicken or turkey stock
- 1 piece dried bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
Place the smoked turkey leg or wing into the pot and add the cannellini beans, chicken or turkey stock, bay leaf, dried thyme, smoked paprika, salt, and black pepper.
Stir to combine and bring the soup to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 45 minutes, stirring occasionally. This allows the smoky flavor of the turkey to infuse into the broth.
Remove the smoked turkey leg or wing from the pot and place it on a cutting board. Shred the meat off the bone, discarding the skin and bones. Return the shredded turkey meat to the soup.
Taste the soup and adjust seasoning with more salt or pepper, if needed.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 8952 mg | 389% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 13.3 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 590 mg | 45% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3806 mg | 81% | |
*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.
