This cozy smoked turkey and white bean soup combines tender leftover smoked turkey, creamy beans, and fresh vegetables in a rich homemade stock. It's the perfect way to turn holiday leftovers into a warm winter meal your whole family will love!
If you love this recipe, then you'll love my smoked chicken noodle soup too!
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Easy Smoked Turkey and White Bean Soup
While everyone has their day-after-Thanksgiving turkey soup recipe, using smoked turkey takes this comfort food favorite to a whole new level. Trust me - once you try soup made with smoky meat, you'll never want plain turkey soup again!
While this soup is plenty filling on its own, I love serving it with a thick slice of my No-Knead Sourdough Bread or Fluffy Air Buns for soaking up all that amazing broth.
Recipe Ingredients
All the ingredients for this recipe are shown in the picture below, with special notes in the bulleted list to assist you:
- Turkey. Use leftover smoked turkey from my Smoked Turkey Breast, Pellet Grill Turkey, Electric Smoker Turkey, or Spatchcock Smoked Turkey.
- Beans. I used cannellini beans, but great northern beans or navy beans work great too. Always drain and rinse them before adding to the soup.
- Stock. Homemade Smoked Turkey Stock creates incredible flavor. You could also use store-bought chicken broth (low sodium).
- Vegetables. The classic onions, carrots, and celery form the flavor base. Dice into bite-size pieces for quick cooking. Fresh spinach adds color and nutrition at the end.
- Seasonings. Smoked paprika enhances the smoky flavor, while thyme adds that classic soup taste. Simple but perfect. You can use regular paprika if you don't have smoked, but you'll miss out on that extra smoky flavor. If using fresh thyme instead of dried, use 1 tablespoon (about 6-8 sprigs) as fresh herbs are less concentrated. Strip fresh thyme leaves from stems before adding.
See the recipe card below for full information on ingredients and quantities.
How to Make Smoked Turkey Bean Soup
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 diced large onion, 2 diced carrots, and 2 diced celery stalks. Cook until vegetables soften, about 4-5 minutes. Add 4 minced garlic cloves, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 1 minute until fragrant.
- Add 2 cans of drained white beans and 2 cups of shredded smoked turkey. Pour in 10 cups of homemade turkey stock. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally. Note: The soup will be reduced slightly, and flavors will develop during this time.
- Add 2 cups fresh spinach and stir until just wilted. Taste and adjust seasonings with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread. Note: If the soup seems too thick, add more warm stock to reach the desired consistency.
What to Serve With Turkey Bean Soup
Fresh Bread: Try my easy sourdough bread, quick air buns, soft hamburger buns, Irish Soda Bread, or baking powder biscuits.
Jeri's Top Tips
- Use homemade stock. My Smoked Turkey Stock gives the soup an amazing flavor.
- Manage the beans. For even thicker soup, mash a few beans against the side of the pot while cooking.
- Time the spinach. Add spinach just before serving to maintain its bright color and prevent overcooking. If making ahead, add fresh spinach when reheating instead.
Make Ahead
- Prep vegetables up to 2 days in advance.
- Store chopped vegetables in airtight container in the fridge.
- Make turkey stock up to 3 days ahead.
Storage Tips
- Reheat: Gently on stovetop, adding stock if needed.
- Refrigerate: Up to 4 days in airtight container.
- Freeze: Up to 3 months (beans may soften).
Variations
- Extra Hearty: Add diced potatoes or pasta.
- Spicy: Include diced jalapeños or red pepper flakes.
- Mediterranean: Add rosemary and diced tomatoes.
- Greens: Swap spinach for kale or Swiss chard.
Recipe FAQs
Mash some beans or simmer longer to reduce the liquid.
Yes you can, but smoked turkey gives it the best flavor.
More Easy Soup Recipes
Be sure to try these easy soup recipes next:
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Recipe
Smoked Turkey and White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 large carrots peeled and diced
- 2 large celery stalks diced
- 4 cloves garlic minced
- 1 teaspoon dried thyme leaves
- ½ tsp smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cans white beans drained and rinsed
- 2 cups leftover smoked turkey shredded
- 10 cups turkey stock
- 2 cups fresh spinach
- fresh parsley for garnish optional
Instructions
- Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until vegetables soften and onions become translucent, about 4-5 minutes, stirring occasionally.
- Add 4 minced garlic cloves, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper to the pot. Cook for 1 minute until fragrant, stirring constantly to prevent garlic from burning.
- Pour in 2 cans of drained white beans and 2 cups of shredded smoked turkey, stirring to combine with the vegetables. Add 10 cups of turkey stock and stir well, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil over high heat, then immediately reduce to medium-low for a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally, until flavors develop and soup slightly reduces.
- Turn off the heat and stir in 2 cups of fresh spinach just until wilted. Taste and adjust seasoning with additional salt and pepper if needed. Ladle hot soup into bowls, garnish with fresh parsley if desired, and serve immediately with crusty bread. Enjoy!
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Recipe Notes:
- Cannellini or Great Northern beans work well.
- Kale or Swiss chard can be used instead of spinach.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with crusty bread or biscuits and a simple salad for a complete meal.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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