SMOKED TURKEY AND BEAN SOUP

Smoked Turkey and Bean Soup image

This delicious soup is a great way to use up leftover smoked turkey from Thanksgiving. Freezes well. Prep time does not include time to soak beans.

Provided by Tee Lee

Categories Poultry

Time 6h25m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 cups smoked turkey, shredded
1 (1 lb) bag 15 bean mix (dried beans)
1 tablespoon canola oil
2 small onions, diced
3 large carrots, diced
3 stalks celery, diced
3 -4 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons dried rosemary, crushed
2 teaspoons dried sage
2 bay leaves
1 tablespoon chili powder
1 teaspoon cracked black pepper
2 quarts chicken broth

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.

*** Explore more Smoked Turkey And Bean Soup Recipes »

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