Smoked Turkey White Bean Soup (Printer View)

A hearty soup blending smoked turkey, white beans, and herbs for a flavorful, comforting dish.

# Components:

→ Meats

01 - 2 cups smoked turkey, diced or shredded (about 10.6 oz), skin removed

→ Beans & Legumes

02 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed, or 3 cups cooked white beans

→ Vegetables

03 - 1 large yellow onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced

→ Liquids

07 - 6 cups low-sodium chicken or turkey broth

→ Herbs & Seasonings

08 - 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
09 - 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
10 - 2 bay leaves
11 - 1/4 cup fresh parsley, chopped, plus extra for garnish
12 - 1/2 teaspoon freshly ground black pepper
13 - Salt, to taste

→ Optional

14 - 1 tablespoon olive oil for sautéing vegetables if using leaner turkey

# Method:

01 - If using lean turkey, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5 to 7 minutes until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to release its fragrance.
03 - Stir in smoked turkey, white beans, broth, thyme, rosemary, bay leaves, black pepper, and a pinch of salt.
04 - Bring soup to a boil, then reduce heat to low. Simmer uncovered for 35 to 40 minutes, allowing flavors to meld and vegetables to become tender.
05 - Remove bay leaves and herb stems. Stir in fresh parsley. Taste and adjust seasoning as needed.
06 - Ladle soup into bowls and serve hot, garnished with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The smoked turkey does all the heavy lifting flavor-wise, so you're essentially just throwing things together and letting time do the work.
  • It's naturally gluten-free and dairy-free, which means you can serve it to almost anyone without apologies or substitutions.
  • This soup actually gets better the next day when the herbs and smoke have fully settled into the beans.
02 -
  • Bay leaves and herb stems must come out before serving or you'll have someone crunch down on one and suddenly this comfort soup becomes a lesson in regret.
  • The soup will taste thin and a little bland the moment you finish cooking it, but don't panic—all those hours of simmering in the refrigerator overnight will deepen and round out the flavors completely, which is why this is actually a better leftover than fresh.
03 -
  • Dice your vegetables small and uniform—it means they cook evenly and disappear into the broth rather than staying as obvious chunks.
  • Don't skip the fresh parsley at the end; it's the difference between a good soup and one that tastes like it came from a restaurant kitchen.
Return