It’s January, and there’s a chill in the air that seems to seep right into your bones! For me, that means one thing: soup season is officially here. And what could be better than a hearty bowl of White Bean Soup with Smoked Turkey to warm you from the inside out?
This recipe is a personal favorite because it’s packed with flavor, incredibly comforting, and surprisingly easy to make. From start to finish, you’re looking at about 3-4 hours, but trust me, every minute is worth it!
Table of Contents
Why This White Bean Soup with Smoked Turkey Recipe Works
This White Bean Soup with Smoked Turkey recipe isn’t just delicious; it’s crafted for optimal flavor and texture. Soaking the beans is crucial; it not only shortens the cooking time but also helps break down complex sugars, making them easier to digest and resulting in a creamier texture.
The smoked turkey acts as the flavor foundation. As it simmers, it infuses the entire pot with a rich, smoky essence.
I carefully selected herbs and spices like Italian seasoning, cumin, and Meat Magic to complement the smoky turkey and earthy beans, creating a balanced and harmonious flavor profile.
Choosing the Best White Beans for Your Soup
When it comes to white beans, you have a few great options: cannellini, Great Northern, and Navy beans. Cannellini beans, also known as white kidney beans, are my go-to for this soup because of their creamy texture and slightly nutty flavor.
Great Northern beans are a bit smaller and have a milder flavor, while Navy beans are the smallest and tend to be the most delicate.
For this particular White Bean Soup with Smoked Turkey, I think the cannellini beans hold up best during the long simmer and provide that wonderful, creamy consistency I love.
Sourcing High-Quality Smoked Turkey
The smoked turkey is a star in this soup, so finding a good one is key! You can use smoked turkey legs, thighs, or even the breast, but I prefer the thighs or drumsticks because they tend to have more meat and a richer flavor due to the higher fat content.
The cooking time will vary slightly depending on the cut you choose. I recommend looking for brands like Diestel; their smoked turkey products are consistently high quality and full of flavor. Check your local grocery store, butcher shop, or specialty food store for the best options.
For another hearty recipe, try this Rustic Heirloom Tomato Pizza for a flavorful farmhouse-style delight.
Ingredients for White Bean Soup with Smoked turkey
- 3 tablespoons sea salt
- 2 cups dry cannellini beans
- 2 tablespoons extra-virgin olive oil
- 1 large onion (chopped (about 1 1/2 cups))
- 3 stalks celery (chopped (about 1 1/2 cups))
- 3 large carrots (chopped (about 1 1/2 cups))
- 2 cloves garlic (minced)
- 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
- 2 teaspoons ground cumin
- 1 whole bay leaf
- Sea salt and freshly ground black pepper (to taste)
- 1 tablespoon freshly chopped parsley ((optional), for garnish)
Step-by-Step Instructions for Perfect White Bean Soup
- 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.
- 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.)
- 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.
- 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.
- 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.
- Ladle into warmed bowls, garnish with fresh parsley and serve with cornbread and honey-butter. Consider serving this delicious soup alongside some crispy hashbrown sausage bites .
Homemade Bouillon for Next-Level Flavor
While store-bought bouillon is convenient, homemade bouillon adds a depth of flavor that’s hard to beat. To make it, simply simmer beef bones (or a combination of bones and meat scraps) with vegetables like carrots, celery, and onions, along with herbs and spices, for several hours.
Strain the liquid, reduce it until it’s concentrated, and then freeze it in small portions. If you prefer store-bought, look for low-sodium options or vegetarian alternatives made from vegetable extracts and seasonings.
Stovetop Instructions for White Bean Soup with Smoked Turkey
To make this White Bean Soup with Smoked Turkey on the stovetop, follow the instructions as written, ensuring that you maintain a gentle simmer throughout the cooking process.
Check the liquid level periodically and add more broth or water if needed to keep the beans submerged. The longer the soup simmers, the richer and more flavorful it will become.
Slow Cooker Instructions for White Bean Soup with Smoked Turkey
For a hands-off approach, the slow cooker is your best friend! After sautéing the vegetables, transfer them to your slow cooker along with the remaining ingredients.
Add enough broth to cover everything, set the cooker to low, and let it work its magic for 4-6 hours. Since slow cookers tend to retain moisture, you may need to reduce the amount of broth slightly to achieve your desired consistency.
For more ideas, explore our range of main dishes.
Pressure Cooker Instructions for White Bean Soup with Smoked Turkey
If you’re short on time, a pressure cooker can significantly speed up the cooking process. After sautéing the vegetables, add them to the pressure cooker along with the remaining ingredients.
Add enough broth to cover everything, seal the lid, and cook at high pressure for about 45 minutes. Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
Recipe Variations for White Bean Soup
| Variation | Description |
|---|---|
| Vegetarian/Vegan | Use vegetable broth and add smoked paprika for a smoky flavor. Omit the turkey. |
| Different Beans | Try using Great Northern or Navy beans for a slightly different flavor and texture. |
| Spice Boost | Add a pinch of red pepper flakes for a little heat, or a dash of smoked paprika for extra smokiness. |
Serving Suggestions for White Bean Soup
While cornbread is a classic pairing, don’t stop there! A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich soup. I also love serving it with crusty bread for dipping or alongside a grilled cheese sandwich for the ultimate comfort meal.
Make-Ahead & Storage Instructions
This White Bean Soup with Smoked Turkey is a great make-ahead meal. Simply prepare the soup as directed and store it in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in airtight containers for up to 2-3 months. When ready to serve, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Troubleshooting Common Issues with White Bean Soup
| Issue | Solution |
|---|---|
| Soup is too thick | Add more broth or water, a little at a time, until the desired consistency is reached. |
| Soup is too thin | Simmer uncovered for a longer period to allow some of the liquid to evaporate. |
| Not flavorful enough | Add more salt, pepper, herbs, or a splash of lemon juice or vinegar to brighten the flavors. |
| Beans not softening | Ensure beans are properly soaked. If they are still hard, continue simmering until tender. |
Is Smoked Turkey safe during pregnancy?
Smoked turkey is generally considered safe during pregnancy as long as it’s thoroughly cooked to an internal temperature of 165°F (74°C). Proper cooking eliminates the risk of listeria and other harmful bacteria. It’s always a good idea to consult with your healthcare provider for personalized advice.
To ensure safety from foodborne illnesses, it’s crucial to follow the 4 steps to food safety: clean, separate, cook, and chill. It’s always a good idea to consult with your healthcare provider for personalized advice.
Nutritional Information
(Per Serving – approximate)
- Calories: 450
- Fat: 20g
- Protein: 35g
- Carbohydrates: 30g
- Fiber: 10g
- Sodium: 800mg
FAQs about White Bean Soup with Smoked Turkey
Can I use canned beans instead of dried beans?
Yes, you can substitute canned beans for dried beans in this recipe. Use about 4 cups of canned cannellini beans, rinsed and drained. Keep in mind that canned beans tend to be softer than dried beans, so you may need to reduce the simmering time to prevent them from becoming mushy.
Can I make this soup without smoked turkey?
Absolutely! If you don’t have smoked turkey on hand, you can use smoked sausage, or even a few drops of liquid smoke to achieve a similar smoky flavor. Adjust the amount to your taste preferences.
Can I add other vegetables to this soup?
Of course! Feel free to add other vegetables that you enjoy, such as spinach, kale, or diced tomatoes. Add them during the last 30 minutes of cooking to prevent them from becoming overcooked.
How can I make this soup vegetarian or vegan?
To make this soup vegetarian or vegan, simply omit the smoked turkey and use vegetable broth instead of chicken or turkey broth. For a smoky flavor, add smoked paprika or a few drops of liquid smoke.
Conclusion
I hope you’re as excited as I am to try this White Bean Soup with Smoked Turkey! It’s a comforting, flavorful, and satisfying meal that’s perfect for chilly days. Whether you’re a seasoned cook or just starting out, I’m confident you’ll love this recipe.
Now, I’d love to hear from you! What are your favorite soup recipes? Do you have any tips or tricks for making the best white bean soup? Leave a comment below and let me know how this recipe turns out for you!
The Ultimate White Bean Soup With Smoked Turkey
Ingredients
Equipment
Method
- – 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.
- – 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.)
- – 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.
- – 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.
- – 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.
- – Ladle into warmed bowls, garnish with fresh parsley and serve with cornbread and honey-butter.
