Smoked Turkey White Bean Soup (Print Version)

Hearty blend of smoked turkey, white beans, and fresh herbs in a flavorful, warming bowl.

# What You'll Need:

→ Meats

01 - 2 cups smoked turkey, diced or shredded, skin removed

→ Beans & Legumes

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

→ 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

# Cooking Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–7 minutes, until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently.
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 35–40 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 extra parsley if desired.

# Expert Advice:

01 -
  • It comes together in just over an hour, which means you can have something deeply satisfying on the table without the fuss of long-simmered stocks.
  • The smoked turkey does the heavy lifting flavor-wise, so the soup tastes like you spent way more time on it than you actually did.
  • Naturally dairy-free and gluten-free, it suits almost any table without requiring substitutions.
02 -
  • Removing the bay leaves and herb stems before serving is non-negotiable—I learned this the hard way by watching someone bite into a bay leaf, and the grimace was unforgettable.
  • If your soup tastes flat after 40 minutes of simmering, nine times out of ten it's because you haven't seasoned it enough; taste it before adding salt, because different broths and smoked turkeys vary wildly in their baseline saltiness.
03 -
  • Buy your smoked turkey from a butcher counter if possible rather than pre-packaged; they can slice it to order and the quality is almost always superior, plus they might have advice on which cut works best for soup.
  • If you're making this gluten-free for someone, triple-check your broth label because many commercial broths contain hidden gluten or thickeners—homemade broth or certified gluten-free brands are your safest bet.
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