Our Turkey, Smoked
This recipe for bean soup with smoked turkey is a delicious and hearty meal that is perfect for a cold winter day. The smoked turkey adds a depth of flavor that is sure to please, and the beans provide a satisfying source of protein and fiber. This soup is also relatively easy to make, and it can be easily adapted to your own preferences
Ingredients:
- 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, or 1/2 cup concentrated beef stock, or 2 teaspoons bouillon paste or demi-glace (optional)
- 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
Instructions:
- 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.
Recipe Variations:
- Add chopped kale, red bell pepper, or hot green chilies for different flavor profiles
- Sub smoked chicken or ham for turkey
- Sub cauliflower, celery root, turnips, rutabagas, or parsnips for the carrots or celery
- Sub demi-glace in place of bouillon
- Use organic canned beans if you’re in a pinch for time, reducing the cooking time as well.
- Substitute for Paul Prudhomme Meat Magic: 2 teaspoon (smoked or sweet) paprika, 1.5 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon freshly ground pepper, 1/2 teaspoon coriander, 1/2 teaspoon sea salt, pinch cayenne, pinch nutmeg. Mix these spices and herbs together, then add the amount it calls for in the recipe.
Recipe Tips:
- The easy way to make homemade bouillon is to save the pan dripping from roasted meats.
- If the pan drippings are thick or too dry to pour out of the pan, add a little water to the pan and dislodge the browned juices with a spatula. The water will turn brown as the browned bits mix with it. Do this until all the roasted juices have lifted from the pan and can be poured into a storage container, freezer bag, or ice cube tray.
- The amount of liquid will dictate what you use to freeze it. Ice cube trays work well for this as each compartment is about 1 tablespoon, which is handy. When using freezer bags, keep the amount to about 1 cup per bag and freeze flat. That way, it remains easy to break off pieces as needed.
- You can either skim the fat from the concentrated juices with a spoon or allow to cool in the refrigerator and simply lift off the fat that settles on the top before freezing. If there is enough liquid, a fat separator like the one shown in the photo works well too.
- If the beans do not soften after cooking for over an hour, add a pinch of baking soda to the soup and continue to cook. This will make the soup more alkaline and help to soften the beans.
Equipment:
- 6-Qt Soup Pot
- Instant Pot
Nutrition:
- Calories: 251kcal
- Carbohydrates: 36g
- Protein: 18g
- Fat: 4g
- Saturated Fat: 1g
- Sodium: 206mg
- Potassium: 1101mg
- Fiber: 10g
- Sugar: 2g
- Vitamin A: 1745IU
- Vitamin C: 2.3mg
- Calcium: 120mg
- Iron: 5.8mg
Frequently Asked Questions:
- Can I use a different type of bean?
Yes, you can use any type of bean that you like. Cannellini beans are a good choice because they are white and have a creamy texture. Other good options include navy beans, Great Northern beans, pinto beans, black-eyed peas, or a 15 bean concoction.
- Can I use a different type of smoked meat?
Yes, you can use smoked chicken, ham, or even sausage in this recipe. Just be sure to adjust the cooking time accordingly.
- Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Just add all of the ingredients to the slow cooker and cook on low for 4-6 hours.
- Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker. Just follow the instructions for the pressure cooker method in the recipe notes.
- How long will this soup keep in the refrigerator?
This soup will keep in the refrigerator for up to 5 days
- Can I freeze this soup?
Yes, you can freeze this soup. Just let it cool completely before freezing it in an airtight container. It will keep in the freezer for up to 3 months.
Additional Resources:
- Tuscan Smoked Turkey-Bean Soup Recipe (Allrecipes)
- Smoked Turkey & Bean Soup Recipe Rivals Traditional Ham (Savoring Today)
Smoked Turkey & Bean SoupA twist on traditional ham and navy bean soup using Diestel Smoked Turkey Thighs and cannellini (white kidney) beans.
- ▢ 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
- One quart of Basic Stock and water, or four quarts of chicken or turkey broth (see recipe notes)
- ▢ Two 2-and-a-half-pound Diestel Smoked Turkey Drumsticks or Thighs (thighs will have more meat)
- ▢ 1 cup rinsed but unsoaked dried red lentils
- ● Two tablespoons of homemade concentrated beef bouillon, half a cup of concentrated beef stock, or two teaspoons of demi-glace or bouillon paste (optional)
- ▢ 2 teaspoons Paul Prudhomme’s Meat Magic; for other seasoning options, see the notes.
- ▢ 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
- In a large (8-quart) pot, dissolve 3 tablespoons sea salt in 4 quarts of water. Add two cups of dry cannellini beans, stir, and let soak for at least eight hours or overnight at room temperature. Drain and rinse well.
- Mince 2 garlic cloves and chop 1 large onion, 2-3 large carrots, and 2-3 celery stalks. Over medium heat, heat the oil in a large soup pot or pressure cooker, and cook the onion, carrot, and celery until they caramelize, about 8 minutes. Mix in garlic and cook until fragrant. (If you’re using a slow cooker, add the softened veggies to the cooker now and follow the rest of the instructions.) ).
- Add the rinsed and soaked beans, one cup of rinsed lentils, the turkey drumsticks or thighs, two tablespoons of homemade beef bouillon (or two teaspoons from the store), two teaspoons of Meat Magic, two teaspoons of dry Italian herb seasoning, two teaspoons of cumin, and a bay leaf to the pot. To allow beans to absorb enough liquid, add enough broth, stock, or water to cover the ingredients by two to three inches; this should equal about 4 quarts. NOTE: Depending on how much meat is added, the precise amount of broth will vary. Additional water may be needed. *See Recipe Notes for pressure cooker method.
- Boil soup for 2 to 3 hours, or 4 to 6 hours in a low-temperature crockpot, then lower heat and simmer.
- Remove the large pieces of turkey and the bones from the pot before serving, and let it cool slightly on a platter. After the meat has cooled down enough to handle, remove the bones and any undesirable connective tissue (see the post for instructions and a photo). After discarding the bones, return the meat to the pot and season with salt and pepper as needed.
- Spoon into reheated bowls, sprinkle with fresh parsley, and serve with honey-butter and cornbread.
When You Don’t Have Homemade Bouillon
When I am out of homemade bouillon, the one I do use in a pinch is Better Than Bouillon Organic Roasted Beef or Chicken Base.
Another option for replacing bouillon in recipes is demi-glace, which has more straightforward ingredients. Most are made with wheat flour, so you have to specifically look for gluten-free.
