Smoked Turkey White Bean Soup (Print Version)

Hearty smoked turkey with white beans and fresh herbs, simmered to comforting perfection.

# Ingredient List:

→ 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
12 - 1/2 teaspoon freshly ground black pepper
13 - Salt to taste

→ Optional

14 - 1 tablespoon olive oil

# How to Make:

01 - If turkey is lean, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5 to 7 minutes until softened.
02 - Add minced garlic and cook for 1 minute while 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 to 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 - Serve hot, garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It comes together in just over an hour, which means you can have a restaurant-quality soup on the table before dinner time without the fuss.
  • The smoked turkey does the heavy lifting flavor-wise, so you're not spending hours tending to a pot—just one quick sauté and then letting it simmer.
  • It's naturally gluten-free and dairy-free, but tastes so rich and complete that no one will feel like they're missing anything.
02 -
  • Don't skip rinsing your canned beans—it removes a starchy film that would otherwise make your soup look cloudy and gluey rather than clean and inviting.
  • If you use store-bought broth, taste it first and choose low-sodium, because regular-sodium broth will turn your soup into something oversalted that's hard to fix once it's done.
03 -
  • Don't let the soup boil aggressively—a gentle simmer extracts all the flavor without breaking down the turkey into stringy bits and keeps the broth clear and beautiful.
  • If you have fresh herbs, chop the parsley just before stirring it in so it stays bright green and vibrant rather than turning dark and dull from sitting around.
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