Ultimate White Bean Soup with Smoked Turkey Recipe

I still remember the first time I made a big pot of soup on a chilly autumn day. The warmth, the aroma, the way it filled my kitchen with a sense of comfort – it was pure magic! Since then, I’ve been on a quest to create the perfect soup, and I think I’ve finally nailed it with this White Bean Soup with Smoked Turkey.

This hearty and flavorful soup is perfect for a cozy night in and takes about 3 hours to make, including soaking time. I know you’ll love it!

Table of Contents

Why You’ll Love This White Bean Soup with Smoked Turkey

I know there are tons of soup recipes out there, but trust me, this one is special. Here’s why I think it’s the best:

• It’s incredibly flavorful, thanks to the rich, smoky turkey.
• It’s packed with protein and fiber, making it a satisfying and healthy meal.
• It’s a complete meal in a bowl, perfect for busy weeknights.
• It’s easily customizable with different toppings and sides, so you can make it your own.

Key to Success: Choosing the Right White Beans

I get asked this all the time! When it comes to white beans, there are a few options: cannellini, great northern, and navy. Each has its own subtle differences. Cannellini beans, with their slightly nutty flavor and creamy texture, are my go-to for this soup.

If you’re using great northern beans, which are a bit smaller and milder, you might want to reduce the cooking time slightly to prevent them from becoming too mushy. Navy beans, being the smallest and most delicate, can also work; just be extra careful not to overcook them.

No matter which you choose, the key is to ensure they’re cooked until tender but still hold their shape. As a legume, beans are an excellent source of fiber, folate, and potassium.

Looking for another easy to make soup recipe? Check out this Simple One-Pot Lasagna Soup: Comfort in Minutes.

The Star: Selecting Your Smoked Turkey

I think the smoked turkey truly elevates this soup, adding a depth of flavor you just can’t get any other way. I usually go for smoked turkey thighs or drumsticks because they tend to have more meat and impart a richer flavor to the broth. Different cuts of turkey will offer unique qualities.

The smoking method also plays a big role. Hickory-smoked turkey will give you a robust, assertive flavor, while applewood-smoked turkey is milder and slightly sweet. Personally, I prefer hickory for its bold smokiness. If you are looking for another way to use apples, try this Ultimate Apple Cider Cookies Recipe For Fall.

If you’re smoking your own turkey specifically for this soup, I recommend using hickory or a blend of hickory and applewood chips. This combination creates a balanced smoky flavor that complements the beans and other ingredients perfectly.

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
• 2 teaspoons Paul Prudhomme’s Meat Magic
• 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: Making White Bean Soup with Smoked Turkey

• 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. Want a tasty appetizer? Try these crispy hashbrown sausage bites.

Maximize Flavor: Broth from Smoked Turkey Bones

I hate to waste anything, especially when it comes to flavor! After you’ve removed the meat from the smoked turkey, don’t toss those bones! They’re packed with smoky goodness that can be transformed into a delicious broth. Simply return the bones to the pot, cover them with fresh water, and simmer for a few hours.

This will extract every last bit of flavor, creating a rich, smoky broth that you can use to enhance the soup or save for future recipes. I often freeze it in small portions for later use.

Cooking Time Options: Stovetop, Slow Cooker, and Pressure Cooker

I know everyone has different preferences when it comes to cooking methods, so I’ve made sure this recipe works for the stovetop, slow cooker, and pressure cooker:

• Stovetop: Follow the recipe as written, simmering for 2-3 hours until the beans are tender.
• Slow Cooker: Transfer the softened vegetables to the slow cooker after sautéing. Add the remaining ingredients and cook on low for 4-6 hours.
• Pressure Cooker: After sautéing the vegetables, add the remaining ingredients to the pressure cooker. Add enough broth to cover the ingredients. Seal the lid and cook on high pressure for 25-30 minutes, followed by a natural pressure release.

White Bean Soup with Smoked Turkey Variations

I always encourage a little kitchen creativity! Here are a few variations to try:

Variation	Additions	Notes
Tuscan	Diced tomatoes, kale, rosemary	Adds a bright, herbal flavor.
Southwestern	Corn, black beans, chili powder	Gives it a spicy kick and hearty texture.
Vegan	Smoked paprika, vegetable broth	Replaces the smoked turkey flavor and keeps it plant-based.
Low-Sodium	Low-sodium broth, omit bouillon	Perfect for those watching their sodium intake.

Serving Suggestions: Beyond Cornbread

I love serving this soup with a side of warm cornbread and honey-butter, but there are so many other options! A simple green salad with a lemon vinaigrette would add a refreshing contrast.

For toppings, consider a dollop of pesto, a sprinkle of gremolata, or some crispy fried shallots. As for beverages, a crisp white wine or a light-bodied beer would pair perfectly.

Troubleshooting Your White Bean Soup with Smoked Turkey

I want your soup to be perfect, so here are a few common issues and how to fix them:

• Beans Not Softening: Ensure beans are fresh and have been soaked properly.
• Soup Too Salty: Add a potato to absorb excess salt.
• Soup Too Thick: Add more broth or water.
• Soup Too Thin: Simmer uncovered to reduce liquid.
• Bland Flavor: Add more herbs, spices, or a splash of lemon juice.

Scaling the Recipe: Making More or Less

I get it; sometimes you need to feed a crowd, and other times it’s just for you. Here’s a quick guide to scaling the recipe:

Serving Size	Beans	Broth	Turkey
2	1 cup	2 quarts	1 Thigh
4	2 cups	4 quarts	2 Thighs
8	4 cups	8 quarts	4 Thighs

Storing and Reheating

I always make a big batch so I can enjoy leftovers! To store, let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months.

When reheating, simply warm it up on the stovetop over medium heat, stirring occasionally, or microwave it in a microwave-safe bowl. I like to add a splash of fresh broth or water if it seems too thick.

FAQs about White Bean Soup with Smoked Turkey

Here are a few questions I get asked often:

Conclusion

I hope you’re as excited as I am about this White Bean Soup with Smoked Turkey! It’s a simple, hearty, and incredibly flavorful meal that’s perfect for any occasion. Now, I want to hear from you! Have you tried this recipe? What are your favorite variations? Leave a comment below and let me know. I can’t wait to hear your thoughts!

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