Best Bean And Turkey Soup Recipes

SPICY GARBANZO BEAN AND TURKEY SAUSAGE SOUP

Steps:

• Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
• Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

Steps:

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
• When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
• Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

SPICY SMOKED TURKEY AND BLACK BEAN SOUP

Steps:

• Heat vegetable oil in a large, heavy-bottomed pot over high heat. Cook and stir onion, green bell pepper, and red bell pepper in hot oil until softened, 2 to 3 minutes.
• Pour chicken stock into the pot and reduce heat to low. Stir vegetable juice, black beans, turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeno pepper, salt, and pepper into the stock. Raise heat to medium, bring the soup to a simmer, and cook until heated through and the flavors meld, 15 to 30 minutes.

SMOKED TURKEY AND BEAN SOUP

Steps:

• Place dry beans into a large pot, cover with 2 quarts of water and soak overnight (or at least 8 hours). After soaking, drain water.
• Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and saute 5-10 minutes or until tender.
• Add garlic, rosemary, sage, bay leaves, chili powder and pepper to the vegetables during the last 2 minutes of cooking.
• Layer the ingredients in CrockPot: add beans, top with turkey, add sauteed vegetables and spices, and finally add the broth.
• Cook on low for 6-8 hours.

GROUND TURKEY, BLACK BEAN, AND KALE SOUP

Steps:

• Combine turkey, red onion, celery, water, garlic, and ginger in a large pot over medium-high heat. Saute until vegetables are soft and turkey is no longer pink, about 10 minutes. Add broth, butternut squash, kale, great Northern beans, black beans, butter beans, basil, thyme, and cumin and bring to a boil. Cover and reduce heat to low. Simmer until vegetables are tender, 15 to 20 minutes. Season with salt and pepper.

ITALIAN TURKEY, BEAN, AND TOMATO SOUP

Steps:

• Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
• Italian bacon cured in salt; available at some supermarkets and specialty foods stores and at Italian markets.

TURKEY AND NAVY BEAN SOUP

Steps:

• In a 3 quart saucepan over medium heat, saute the onions and smoked turkey in the oil for 5 minutes, or until lightly browned.
• Add the garlic and stir for 1 minute.
• Add the stock, diced turkey, beans and pepper. Bring to a boil.
• Cover. Reduce the heat, and simmer for 10 minutes.
• Add salt to taste. Stir in the basil.
• Ladle into individual bowls, and sprinkle with the Parmesan.

TURKEY GARBANZO BEAN AND KALE SOUP WITH PASTA

Steps:

• Bring a large pot of salted water to a boil. Stir in the pasta, and return to a boil. Boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes. Drain well.
• Heat olive oil in a large soup pot; add turkey, onion, and garlic. Cook over medium heat until meat browns and onion is soft, about 5 minutes. Stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown. Pour the broth and water into the pot along with the garbanzo beans and tomato paste. Bring to a boil and add kale. Simmer until kale softens, about 5 minutes. Season soup with salt and pepper.
• To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.

TURKEY SAUSAGE AND BEAN SOUP

Steps:

• Heat oil in a medium frying pan, saute sausage and onion until sausage has browned. Drain.
• In crockpot, mix water and dressing mix. Add kidney and garbanzo beans, and black-eyed peas.
• Add sausage and onion to crockpot.
• Simmer on low 3-4 hours, or until heated through.

BEAN AND TURKEY SOUP

Steps:

• Combine all ingredients in a large dutch oven; bring to a boil over medium heat.
• Reduce heat, and simmer, uncovered, 2 hours stirring occasionally.
• Can Freeze.

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

Steps:

• Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauce until very soft and brown at the edges, 7 to 10 minutes.
• Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bit-size pieces and set aside.
• When the onion is golden, add tomato paste, cumin and red-pepper flakes to the pot, and sauce until paste darkens, about 1 minuet. Add turkey, garlic, ginger, and 1 t salt if using, breaking up the meat with your spoon, until the turkey is browned in spots, 4 to 7 minutes.
• Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brother soup.
• Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens. Add a little water if the broth becomes too reduced.
• Stir herbs and lemon juice into the pot, tase and add more salt, cumin and lemon until the broth is lively and bright-tasting. Server topped with a drizzle of olive oil and more red-pepper flakes, if desired.

CHEF JOEY Z'S TURKEY BACON AND BEAN SOUP FOR TWO

Steps:

• Saute the carrots, celery, onion and bacon.
• Drain the beans of soak water and rinse them until they are no longer scummy.
• Put the sauted veggies and bacon into the crock pot.
• Fill the pot with water within 2 inches from the top of the crock.
• *NOTE*: Do not use anything with tomato in it if you decide to use soup broth instead of water as tomato inhibits the cooking of the beans.
• Depending on the beans it should take about 6-8 hours to cook.
• Once all the ingredients are soft, add the tomato sauce, salt and pepper. Let cook for another 1/2 hours.
• Bon Apetit.

THREE-BEAN SOUP WITH TURKEY MEATBALLS AND DIJON MUSTARD DUMPLINGS

Steps:

• Add the olive oil and butter in a Dutch oven and place over medium heat. Saute the onions, carrots and celery for 5 minutes.
• In a saucepan add beef stock and bring to the boil on a medium heat, once the vegetables have softened add the simmering stock to the Dutch oven. (We should never add a cold liquid to an already heated pot as it dramatically drops the heat and slows down the cooking process.)
• As the stock is at temperature, add the lentils, barley and stir the broth. Place the lid back on and let the mixture cook for 5 minutes. Then add the drained and rinsed beans and cook for an additional 5 minutes.
• Add the browned turkey meatballs to the stock. Meanwhile, begin making your dumplings.
• In a mixing bowl add the flour, salt, baking powder and Dijon mustard. Sparingly add the water to the mixture and fold mixture until it forms a dough. With 2 tablespoons mold your dumplings 2 inches in diameter then drop them into the already simmering turkey meatballs and bean soup. Cook together for an additional 25 minutes with the lid on. Once the dumplings have risen and expanded, serve!
• In a heated skillet add olive oil and onions. Slightly cook them for about 5 minutes (we want the onions softened not colored). Place into a bowl and let cool.
• Take the 2 cups of broken up bread and place into a bowl with the milk. Let the bread soak for 5 minutes. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey meat, beaten eggs, chopped parsley, salt, black pepper, golden raisins and toasted pine nuts.
• Fold all ingredients together. Do not over work the turkey meat.
• Fill a Dutch oven with vegetable oil and place on low heat. Dust a baking sheet with about an inch of flour.
• In your hands scoop up a two-finger portion of the turkey mixture and with the palm of your hands shape the balls a little larger than a golf ball. As you make the balls add them to the baking tray with the flour and roll them until evenly coated.
• Carefully add the meatballs to the oil and brown for about 6 minutes. Transfer turkey meatballs to a plate and set aside for bean soup. Pour excess oil into a bowl.

TURKEY, WHITE BEAN AND KALE SOUP

Steps:

• In a large pot saute the turkey onions, celery, garlic and ginger in 2 tablespoons water until soft. add broth, squash, kale, beans and seasonings. Bring to a boil.
• Cover and reduce heat to low and simmer until vegetables are tender. Taste and adjust seasonings as needed.

TURKEY BACON, CANNELINI BEAN AND VEGETABLE SOUP

Steps:

• 1. Cook bacon and set aside. In large pot, add oil and any remaining bacon fat and warm over medium/low heat. Add carrots, celery and onion and stir. Cook about five minutes. Add garlic, salt and lemon pepper. Cover pot and sweat vegetables another 5 minutes. Add cooked turkey bacon.
• 2. Cook another minute or two and add bay leaves, broth and beans. Cook 20 minutes covered. Add spinach and hot sauce and cook until spinach is wilted, about 2 minutes. Taste and re-season if necessary.
• 3. Garnish with cheese and (homemade) croutons.

TURKEY, VEGETABLE, AND BEAN SOUP

Steps:

• In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour.
• Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight.
• Remove broth from refrigerator and skim fat with a large spoon. Discard fat.
• In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.

TURKEY AND BLACK BEAN SOUP

Steps:

• In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
• Pour off all but 1 tablespoon of the fat from the pot.
• Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes.
• Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes and broth. Bring to a boil.
• Reduce the heat and simmer for 15 minutes.
• Add the black beans and turkey to the pot. Simmer for 5 minutes.
• Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.

TURKEY AND WHITE BEAN SPINACH SOUP

Steps:

• In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.
• Add the chicken broth to the pot and bring to a gentle boil.
• Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces.
• Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes
• Reduce the heat to medium-low. When you're ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes.
• Top each bowl with Parmesan cheese if desired and serve! (This soup is delicious with crusty bread!)

SNOWY WEEKEND TURKEY AND BEAN SOUP

Steps:

• If using black beans,drain and rinse first.All others go in the pot undrained.Mix all in soup pot.
• Bring to boil.
• Simmer 2-3 hours.
• Note-may use 14oz turkey sausage or chicken,in place of diced turkey.Also may use any combination of beans,northern,black,white,pinto or 3 cans of one kind.

TEPARY BEAN AND TURKEY BACON SOUP FOR A 2.5 QUART CROCK POT

Steps:

• Saute the turkey bacon until it's soft but not crisp. Remove from pan and set aside.
• You will have very little grease from the bacon so add the vegan margarine to the fry pan and saute the carrot, onion and celery until tender crisp.
• Drain the Tepary Beans and rinse them well.
• Put the sautéed turkey bacon, vegetables, beans, pepper and bay leaf into your crock pot. Fill to within 2 inches of the top with water.
• I considered using soup broth but remembered that tomato will inhibit the beans cooking, so water is a better choice here.
• Remembering this will bubble up so you don't want to over fill the crock.
• It should take about 6-8 hours to cook the beans to the soft stage. If think you will need to cook the beans longer add your water at the beginning of the cooking cycle.
• After 6 or 7 hours check the beans for softness. If you are happy with them then add the tomato sauce and cook for 30 minutes more.
• Don't add the tomato sauce before hand as it will stop the beans from getting soft.
• Enjoy.