Amazing White Bean Soup with Smoked Turkey Recipe

The aroma of a hearty soup simmering on the stove is one of my favorite things about the colder months. Today, I’m excited to share my recipe for White Bean Soup with Smoked Turkey, a dish that’s both incredibly flavorful and surprisingly simple to make.

This comforting soup requires about 3-4 hours on the stovetop, or longer if you opt for a slow cooker. The rich, smoky flavors meld together beautifully, making it a perfect meal for a chilly day.

Why You’ll Love This White Bean Soup with Smoked Turkey

This White Bean Soup with Smoked Turkey recipe is a winner for several reasons:

• Rich, Smoky Flavor: The smoked turkey infuses the entire soup with a deep, savory flavor that’s simply irresistible.
• Easy to Find Ingredients: I’ve designed this recipe around ingredients that are readily available at most grocery stores, so you can whip it up any time.
• Versatile Cooking Methods: Whether you prefer the stovetop, slow cooker, or pressure cooker, this recipe can be adapted to suit your needs.
• Healthy and Hearty: Packed with beans, vegetables, and lean protein, this soup is as nutritious as it is delicious.

Understanding White Beans

When it comes to white beans, there are a few popular varieties to choose from. Cannellini beans are my go-to for this soup because of their creamy texture and mild flavor, they hold their shape well. Great Northern beans are another excellent option; they’re slightly smaller and have a delicate flavor.

Navy beans, also known as pea beans, are the smallest of the three and tend to create a creamier soup because they break down more during cooking. These pea-sized, cream-colored beans provide 10 grams of fiber per half-cup serving, contributing to digestive health and overall well-being.

Choosing Your Smoked Turkey

The type of smoked turkey you choose can significantly impact the flavor of your soup. Smoked turkey legs and thighs are my personal favorites because they offer the most flavor and meatiness. Thighs generally have more meat than legs, so keep that in mind.

Smoked turkey breast is a leaner option, but it may not impart as much smoky flavor to the soup. And yes, you can absolutely use smoked turkey necks for added flavor; just be sure to remove them before serving.

For another easy recipe, consider this Easy & Delicious One-Pot Lasagna Soup Recipe; it is easy to make and clean up.

Ingredients for the Best White Bean Soup with Smoked Turkey

Here’s what you’ll need to make this delicious soup. Each ingredient plays a vital role in creating a balanced and flavorful dish.

• 3 tablespoons sea salt: This is essential for soaking the beans, helping them to soften and cook evenly.
• 2 cups dry cannellini beans: The base of our soup, providing a creamy texture and hearty flavor.
• 2 tablespoons extra-virgin olive oil: Used to sauté the vegetables, adding richness and depth of flavor.
• 1 large onion (chopped (about 1 1/2 cups)): Provides a foundational aromatic flavor.
• 3 stalks celery (chopped (about 1 1/2 cups)): Adds a subtle, savory note and complements the other vegetables.
• 3 large carrots (chopped (about 1 1/2 cups)): Contributes sweetness and color to the soup.
• 2 cloves garlic (minced): Infuses the soup with a pungent, aromatic flavor.
• 4 quarts chicken or turkey broth (, or 1-quart Basic Stock and water (See Recipe Notes)): The liquid base of the soup, adding richness and flavor.
• 2 Diestel Smoked Turkey Thighs or Drumsticks (, about 2 1/2 pounds (thighs will have more meat)): The star of the show, providing a smoky, savory flavor and protein.
• 1 cup dried red lentils (, rinsed, but not soaked): Adds texture and thickens the soup slightly.
• 2 tablespoons concentrated homemade beef bouillon: Enhances the savory depth of the soup.
• 2 teaspoons Paul Prudhomme’s Meat Magic (, see notes for substitute seasonings): A flavorful spice blend that adds complexity and warmth.
• 2 teaspoons dry Italian seasoning: Contributes a classic blend of herbs for a comforting flavor.
• 2 teaspoons ground cumin: Adds a warm, earthy note that complements the smoked turkey.
• 1 whole bay leaf: Infuses the soup with a subtle, aromatic flavor; be sure to remove it before serving.
• Sea salt and freshly ground black pepper (to taste): To enhance and balance all the flavors.
• 1 tablespoon freshly chopped parsley ((optional), for garnish): Adds a pop of color and freshness.

Step-by-Step Instructions for White Bean Soup with Smoked Turkey

Follow these simple steps to create your own delicious White Bean Soup with Smoked Turkey:

1. Dissolve 3 tablespoons sea salt in 4 quarts of water in a large (8-quart) pot. Stir in 2 cups dry cannellini beans and soak at room temperature overnight or for at least 8 hours. Drain and rinse well.
2. Chop 1 large onion, 2-3 large carrots, 2-3 celery stalks, and mince 2 cloves garlic. Heat oil in a large soup pot or pressure cooker over medium heat and cook onion, carrot, and celery caramelized, about 8 minutes. Mix in garlic and cook until fragrant. (If using a slow cooker, transfer softened vegetables to the cooker at this point and continue with remaining instructions.)
3. Stir in soaked and rinsed beans, 1 cup rinsed lentils, turkey thighs or drumsticks, 2 tablespoons homemade beef bouillon (or 2 teaspoons store-bought), 2 teaspoons Meat Magic, 2 teaspoons dry Italian herb seasoning, 2 teaspoons cumin, and bay leaf to the pot. Add enough broth/stock/water to cover 2 to 3-inches above ingredients to allow beans to absorb enough liquid – about 4 quarts. 
   NOTE: The exact amount of broth will depend on the amount of meat added. Additional water may be needed. *See Recipe Notes for pressure cooker method.
4. Bring soup to a boil then reduce heat and simmer for 2-3 hours on the stove or 4-6 hours in a crockpot set on low.
5. Before serving, remove bones and large pieces of turkey from the pot; allow to cool slightly on a platter. Once cool enough to handle, separate meat from the bones and any unappealing connective tissue (see directions and photo in Post). Return meat to the pot and discard bones; season with salt and pepper as needed.
6. Ladle into warmed bowls, garnish with fresh parsley and serve with cornbread and honey-butter. This would be considered a wonderful main dish for lunch or dinner.
   You can discover more recipes like this in the Main Dishes section of our site.

White Bean Soup with Smoked Turkey: Cooking Method Variations

• Stovetop: Follow the instructions above for a classic, slow-simmered soup.
• Slow Cooker: After sautéing the vegetables, transfer them to a slow cooker. Add the remaining ingredients and cook on low for 4-6 hours, or until the beans are tender.
• Pressure Cooker/Instant Pot: After sautéing the vegetables, add the remaining ingredients to the pressure cooker. Add enough broth to cover. Cook on high pressure for 45 minutes, followed by a natural pressure release.

Flavor Enhancements for Your Soup

Want to take your soup to the next level? Consider adding a pinch of smoked paprika for an extra smoky kick. A dash of cayenne pepper can also add a touch of heat. A splash of vinegar or lemon juice can brighten the flavors, and a Parmesan rind simmered in the soup adds a delicious umami depth.

Serving Suggestions

While cornbread is a classic pairing, this soup is also delicious with a simple side salad or a crusty sandwich. For garnishes, try a dollop of sour cream, a swirl of olive oil, or a sprinkle of fresh herbs.

How to Store, Freeze, and Reheat

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through. To prevent freezer burn, ensure the soup is properly sealed and consider adding a thin layer of olive oil on top before freezing.

Troubleshooting Common Issues

• Beans not softening: Make sure you’re using fresh beans and soaking them for the recommended time. If they’re still not softening, try simmering the soup for longer.
• Soup too thick: Add more broth or water to thin it out.
• Soup too thin: Simmer uncovered to reduce the liquid, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
• Bland flavor: Season generously with salt and pepper, and consider adding more herbs or spices.

Recipe Variations

• Vegetarian/Vegan: To make this recipe vegetarian, omit the smoked turkey and use vegetable broth. Add a teaspoon of smoked paprika to mimic the smoky flavor. For a vegan version, ensure your bouillon is plant-based and consider adding other beans and vegetables like diced sweet potatoes or kale for added heartiness.
• Other Protein Options: If you don’t have smoked turkey, you can substitute Italian sausage for a different flavor profile.

White Bean Soup with Smoked Turkey: Nutrition Information

Approximate nutrition information per serving: Calories: 450, Fat: 20g, Protein: 30g, Carbs: 40g. Please note that this is an estimate and can vary based on specific ingredients and serving sizes.

A Brief History of White Bean Soup

White bean soup has a rich history with variations found across different cultures, though it is often associated with Italian cuisine. The simplicity of the ingredients, primarily beans and readily available vegetables, has made it a staple in many households for generations.

In America, white bean soup gained popularity as a hearty and affordable meal, often adapted with local ingredients like smoked turkey in the South. As noted by the USDA, beans, peas, and lentils are excellent sources of fiber, folate, and potassium.

FAQs about White Bean Soup with Smoked Turkey

Conclusion

I hope you enjoy this White Bean Soup with Smoked Turkey as much as I do. It’s a comforting, flavorful, and easy-to-make meal that’s perfect for any time of year. Now, I’d love to hear from you! What variations did you try, or what did you serve with the soup? Share your thoughts and questions in the comments below. I can’t wait to hear how it turns out for you!

For more cozy recipes, follow us on Pinterest.

Alexa

Amazing White Bean Soup with Smoked Turkey Recipe

The aroma of a hearty soup simmering on the stove is one of my favorite things about the colder months. Today, I’m excited to share my recipe for White Bean Soup with Smoked Turkey, a dish that’s both incredibly flavorful and surprisingly simple to make.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 12 servings

Course: Soup

Cuisine: American

Calories: 251

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Ingredients

• 3 tablespoons sea salt This is essential for soaking the beans, helping them to soften and cook evenly.
• 2 cups dry cannellini beans The base of our soup, providing a creamy texture and hearty flavor.
• 2 tablespoons extra-virgin olive oil Used to sauté the vegetables, adding richness and depth of flavor.
• 1 large onion (chopped (about 1 1/2 cups)) Provides a foundational aromatic flavor.
• 3 stalks celery (chopped (about 1 1/2 cups)) Adds a subtle, savory note and complements the other vegetables.
• 3 large carrots (chopped (about 1 1/2 cups)) Contributes sweetness and color to the soup.
• 2 cloves garlic (minced) Infuses the soup with a pungent, aromatic flavor.
• 4 quarts chicken or turkey broth or 1-quart Basic Stock and water (See Recipe Notes)
• 2 Diestel Smoked Turkey Thighs or Drumsticks about 2 1/2 pounds (thighs will have more meat)
• 1 cup dried red lentils rinsed, but not soaked
• 2 tablespoons concentrated homemade beef bouillon
• 2 teaspoons Paul Prudhomme’s Meat Magic see notes for substitute seasonings
• 2 teaspoons dry Italian seasoning Contributes a classic blend of herbs for a comforting flavor.
• 2 teaspoons ground cumin Adds a warm, earthy note that complements the smoked turkey.
• 1 whole bay leaf Infuses the soup with a subtle, aromatic flavor; be sure to remove it before serving.
• Sea salt and freshly ground black pepper (to taste)
• 1 tablespoon freshly chopped parsley (optional), for garnish

Equipment

• large (8-quart) pot
• Large soup pot
• pressure cooker
• slow cooker

Method

 

1. Dissolve 3 tablespoons sea salt in 4 quarts of water in a large (8-quart) pot. Stir in 2 cups dry cannellini beans and soak at room temperature overnight or for at least 8 hours. Drain and rinse well.
2. Chop 1 large onion, 2-3 large carrots, 2-3 celery stalks, and mince 2 cloves garlic. Heat oil in a large soup pot or pressure cooker over medium heat and cook onion, carrot, and celery caramelized, about 8 minutes. Mix in garlic and cook until fragrant. (If using a slow cooker, transfer softened vegetables to the cooker at this point and continue with remaining instructions.)
3. Stir in soaked and rinsed beans, 1 cup rinsed lentils, turkey thighs or drumsticks, 2 tablespoons homemade beef bouillon (or 2 teaspoons store-bought), 2 teaspoons Meat Magic, 2 teaspoons dry Italian herb seasoning, 2 teaspoons cumin, and bay leaf to the pot. Add enough broth/stock/water to cover 2 to 3-inches above ingredients to allow beans to absorb enough liquid – about 4 quarts. NOTE: The exact amount of broth will depend on the amount of meat added. Additional water may be needed. *See Recipe Notes for pressure cooker method.
4. Bring soup to a boil then reduce heat and simmer for 2-3 hours on the stove or 4-6 hours in a crockpot set on low.
5. Before serving, remove bones and large pieces of turkey from the pot; allow to cool slightly on a platter. Once cool enough to handle, separate meat from the bones and any unappealing connective tissue (see directions and photo in Post). Return meat to the pot and discard bones; season with salt and pepper as needed.
6. Ladle into warmed bowls, garnish with fresh parsley and serve with cornbread and honey-butter.

Nutrition

Calories: 251kcal

Notes

Want to take your soup to the next level? Consider adding a pinch of smoked paprika for an extra smoky kick. A dash of cayenne pepper can also add a touch of heat. A splash of vinegar or lemon juice can brighten the flavors, and a Parmesan rind simmered in the soup adds a delicious umami depth.

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