Smoked Turkey White Bean Soup (Printable)

Tender smoked turkey and creamy white beans simmered with fresh herbs for a warm, satisfying meal.

# Components:

→ Meats

01 - 2 cups smoked turkey, diced or shredded (about 10.5 oz)

→ Beans & Legumes

02 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed, or 3 cups cooked white beans

→ 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

# Directions:

01 - If turkey is lean, heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery. Sauté for 5 to 7 minutes until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to release its aromatic oils.
03 - Stir in smoked turkey, drained white beans, broth, fresh thyme, fresh rosemary, bay leaves, black pepper, and a pinch of salt.
04 - Bring soup to a boil over medium-high heat, 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 with salt and pepper as needed.
06 - Ladle soup into bowls and serve hot. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together in just over an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
  • The smoked turkey does all the heavy lifting flavor-wise, so you don't need cream or butter to make it taste indulgent.
  • It's naturally gluten-free and dairy-free, which means you can serve it to almost anyone without worrying or apologizing.
02 -
  • Don't skip rinsing the canned beans—the excess starch will make your soup look cloudy and muddy instead of clear and inviting.
  • Fresh herbs really do matter here; the difference between fresh and dried thyme is noticeable, and parsley added at the end keeps its bright, almost peppery character instead of becoming muted by the heat.
  • Bay leaves and herb stems must be removed before serving or you risk someone biting into something unpleasant—a small moment of attention that changes the eating experience completely.
03 -
  • Invest in low-sodium broth because it gives you control over the final salt level—homemade broth is even better if you have it on hand.
  • Don't rush the simmering stage; those 35 to 40 minutes are when the magic happens, and the vegetables will be perfectly tender instead of mushy.
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