There’s something about a smoked turkey white bean soup simmering on the stove that instantly makes the day feel a little lighter. This recipe is exactly that, simple, satisfying, and made with the kind of ingredients you feel good about feeding your family. And honestly, when life is moving a mile a minute, school drop-offs, deadlines, grocery runs you keep forgetting to make, recipes like this are what get me through.
This smoked turkey white bean soup is my weeknight favorite. It’s cozy without being heavy, flavorful without requiring hours of prep, and packed with plant-powered protein thanks to Bush’s Cannellini Beans. This is the same quality they serve to their family, so I feel good about serving it to mine. And because their beans are perfectly cooked, tender, and consistent every single time, my soups always come out creamy and hearty with half the effort.
Whether you’re meal-prepping lunches for the week or need something that practically cooks itself on a busy night, this soup has your back. It’s the kind of recipe you make once and immediately add into rotation.
Why You’ll Love This One Pot Soup
It’s truly effortless.
Everything cooks in one pot, your aromatics, smoked turkey, veggies, broth, beans, and greens. Less cleanup, more comfort.
Protein-packed and nourishing.
Bush’s Cannellini Beans offer 7 grams of plant-based protein per serving, which helps make this soup filling, hearty, and energizing enough to power you through even the busiest day.
Perfect for meal prep.
This soup tastes even better the next day. The flavors deepen, the beans get silkier, and the broth turns velvety.
Bush’s makes it foolproof.
With their consistent quality and perfectly cooked beans, there’s no guesswork. The beans go straight from the can into the pot, no extra steps, no compromising texture.
Ingredients
- 2 cans Bush’s Best Cannellini Beans
- 2 cups finely diced mirepoix (carrot, celery, onion)
- 1 tbsp olive oil (to sauté the mirepoix)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp complete seasoning
- 1 tsp adobo
- 1 tsp Italian seasoning
- Kosher salt and black pepper to taste
- 1 tsp Better Than Bouillon paste
- 6 cups chicken broth
- 1 smoked turkey leg
- 2 cups chopped kale
Tips & Substitutions
- Swap kale for spinach if that’s what you have on hand.
- Add red pepper flakes if you like a little heat.
- Use rotisserie chicken if you don’t have smoked turkey, still delicious, just a different vibe.
- Serve with crusty bread, garlic toast or corn bread or over rice for extra comfort.
How to Store
- Store in an airtight container in the fridge for up to 4 days.
- Freezes beautifully, just remove the turkey bones first.
Final Thoughts
This soup is the definition of easy comfort. It’s warm, flavorful, and deeply satisfying, exactly what you want on those days when you’re juggling everything at once and dinner still needs to magically appear. Bush’s Recipe Beans are the high-quality pantry staple that make recipes like this possible; with their perfectly cooked Cannellini beans, you can build a nourishing meal without adding extra steps or stress. And with the plant-based protein in every serving, it keeps you fueled through the carpool lanes, the errands, the after-school meltdowns, or the late-night editing sessions.
It’s one pot, big flavor, and so much heart. I hope this becomes a staple in your home the way it has in mine.
Smoked Turkey White Bean Soup
Ingredients
- 2 cans Bush’s Best Cannellini Beans
- 2 cups finely diced mirepoix, carrot, celery, onion
- 1 tbsp olive oil, to sauté the mirepoix
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp complete seasoning
- 1 tsp adobo
- 1 tsp Italian seasoning
- Kosher salt and black pepper to taste
- 1 tsp Better Than Bouillon paste
- 6 cups chicken broth
- 1 smoked turkey leg
- 2 cups chopped kale
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the finely diced mirepoix and cook for about 5 minutes until softened and fragrant.
- Stir in the smoked paprika, garlic powder, complete seasoning, adobo, Italian seasoning, plus a pinch of kosher salt and black pepper. Mix well to coat the vegetables.
- Add the smoked turkey leg, chicken broth, and Better Than Bouillon paste. Stir to dissolve the paste. Bring the pot to a boil, then reduce to a simmer. Cover and cook for about 90 minutes or until the turkey is tender and falling off the bone.
- Remove the turkey leg, shred the meat, and return it to the pot. Add the cannellini beans and chopped kale. Stir, then let the soup simmer for another 30 minutes until everything is tender and well combined. Let me know if you want it in paragraph form or formatted for a caption.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
