Smoked Turkey White Bean Soup
A cozy and easy Smoked Turkey White Bean Soup that's hearty, protein-packed and comes together quickly, perfect weeknight dinner!
Servings: 6 servings
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
You can speed this up by making it in your pressure cooker and cooking the broth with smoked turkey for about 30 minutes, then simmer the beans and kale.
Careful not to over salt the soup as the smoked meat is plenty salty! This soup is best enjoyed with a lovely piece of honey butter cornbread.
Enjoy!