Turkey and Navy Bean Soup
Cozy up with a hearty bowl of Turkey and Navy Bean Soup, a comforting, protein-packed meal perfect for chilly evenings or using up leftover turkey. This recipe combines tender shredded turkey, creamy navy beans, and a medley of aromatic vegetables like onions, carrots, and celery in a flavorful broth seasoned with thyme, rosemary, and a touch of garlic. Ready in just 45 minutes, including prep, this one-pot wonder is both quick and satisfying, making it an excellent choice for weeknight dinners. Garnish with fresh parsley for a burst of brightness, and serve with crusty bread or crackers for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 cups cooked turkey, shredded or diced
- 2 cups canned navy beans, rinsed and drained
- 6 cups chicken or turkey broth
- 1 teaspoon dried thyme
- 0.5 teaspoons dried rosemary
- 1 whole bay leaf
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Add the shredded or diced turkey, navy beans, chicken or turkey broth, thyme, rosemary, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 4611 mg | 200% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 18.0 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4844 mg | 103% | |
*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.
