Easy Smoked Turkey and White Bean Soup
A hearty smoked turkey soup simmered with white beans, tender vegetables, and fragrant spices. This nutritious dish is rich in protein, fiber, and flavor, making it perfect for an easy family dinner or a make-ahead meal. Serve with rice for extra comfort or keep it low-carb by skipping it.
Equipment
- (1) Large Soup Pot or Dutch Oven
- 1 Wooden Spoon
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring Spoon Set
- 1 Measuring Cup Set
Ingredients
- 1 tablespoon oil olive or neutral oil
- 2 cloves garlic minced
- 1 medium onion roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- Salt to taste
- 2 celery stalks chopped
- 1 cup carrots thinly sliced
- 2 smoked turkey legs meat removed and chopped
- 1 15-ounce can Great Northern beans, drained
- 4 ½ cups chicken broth
- 1 cup cooked rice optional – see notes
Instructions
- Heat the Oil and Build the Base Aroma: Place a large soup pot or Dutch oven on the stove over medium heat. Add the tablespoon of oil and allow it to warm for 1–2 minutes. Once the oil shimmers slightly, stir in the minced garlic and chopped onion. Cook slowly, stirring frequently, until the onion softens and becomes translucent, and the garlic releases its fragrant aroma. This process usually takes about 3–4 minutes and creates the flavorful base for your soup.
- Layer the Seasonings: Sprinkle in the dried thyme, garlic powder, onion powder, salt, and black pepper. Stir well to coat the onions and garlic with the seasonings. Toasting the spices at this stage helps them “bloom,” intensifying their flavors and ensuring that every spoonful of soup tastes rich and aromatic. Allow this to cook for another 1–2 minutes until the mixture is fragrant.
- Add the Fresh Vegetables: Stir in the chopped celery and thinly sliced carrots. These vegetables not only add texture and sweetness but also supply essential vitamins. Cook them for about 3–5 minutes, stirring occasionally, until they begin to soften slightly. Don’t worry if they aren’t fully tender yet; they’ll continue cooking as the soup simmers.
- Incorporate the Smoked Turkey: Carefully remove the meat from the smoked turkey legs, discarding any skin or bones. Chop the meat into bite-sized pieces if needed. Add the turkey meat directly to the pot with the vegetables. Stir everything together and let the turkey warm through for about 3–5 minutes. This step allows the smoky flavor of the turkey to blend with the seasonings and vegetables, forming the heart of the soup.
- Add the Beans for Fiber and Creaminess: Pour in the drained Great Northern beans and mix them gently with the turkey and vegetables. Beans add bulk, protein, and fiber to the soup, helping it feel more satisfying while also contributing a creamy texture as they cook. Stir well so they are evenly distributed throughout the pot.
- Pour in the Broth and Bring to a Boil: Carefully add the chicken broth to the pot, making sure the ingredients are fully submerged. Give the soup a good stir to combine all the layers of flavor. Increase the heat to medium-high and bring the mixture to a gentle boil. This step helps the ingredients marry together and sets the stage for long, slow simmering.
- Simmer Slowly for Depth of Flavor: Once the soup reaches a boil, reduce the heat to low, cover the pot with a lid, and allow it to simmer gently for 45 minutes or longer. During this time, the turkey becomes even more tender, the vegetables soften completely, and the broth develops a deep, smoky richness. Stir occasionally to prevent sticking and check the seasoning about halfway through; adjust the salt or pepper if needed.
- Add Rice or Keep It Low-Carb: If you’d like a heartier soup, stir in 1 cup of cooked rice just before serving. The rice will soak up some of the broth, making the soup thicker and extra filling. For a lighter, low-carb version, you can skip the rice entirely or substitute with cauliflower rice or sweet potato rice. This flexibility makes the recipe adaptable to your preferences or dietary needs.
- Serve and Enjoy: Ladle the soup into bowls while it’s hot. Each serving should have a generous amount of turkey, beans, and vegetables in every spoonful. Garnish with freshly ground black pepper or a sprinkle of fresh herbs if desired. Serve alongside crusty bread for a cozy meal or store leftovers in an airtight container for easy meal prep throughout the week.
Notes
- If you prefer a low-carb version, skip the rice or replace it with cauliflower rice or sweet potato rice.
- For extra smokiness, simmer the soup with the turkey bones before removing them.
- Use homemade chicken broth if available; it adds deeper flavor and reduces sodium.
- Chop vegetables evenly so they cook at the same rate.
- Taste the soup halfway through simmering and adjust the seasoning as needed.
- Leftovers often taste even better the next day as the flavors develop.
- For a richer soup, stir in a splash of cream or coconut milk before serving.
- Frozen cooked turkey can be used in place of fresh smoked turkey legs if needed.
- This soup is naturally high in protein and fiber, making it a satisfying and nutritious meal.
- Double the recipe if you’re cooking for a crowd or meal prepping for the week.
