Smoked Turkey and White Bean Soup

5 from 2 votes

Smoked Turkey and White Bean Soup

Turn leftover smoked turkey into a hearty, cozy soup! This easy recipe combines tender smoked turkey, creamy white beans, and fresh vegetables in a rich broth.

Prep Time10

Cook Time35

Total Time45

Course: All Recipes, Soup

Cuisine: American

Servings: servings

Calories: 283kcal

Author: Jeri Walker

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!

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