Best Spicy Smoked Turkey And Black Bean Soup Recipes

SLOW-COOKER BLACK-BEAN SOUP WITH TURKEY

Slow-Cooker Black-Bean Soup with Turkey image

Provided by Food Network Kitchen

Time 6h15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 red onions, halved
2 tablespoons extra-virgin olive oil
3 medium carrots, cut into large chunks
4 cloves garlic, smashed
1 tablespoon all-purpose flour
1 pound dried black turtle beans, picked over, rinsed and drained
1 smoked turkey drumstick (1 3/4 to 2 pounds)
2 tablespoons pickling spice, tied in cheesecloth
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
Sour cream and/or lime wedges, for garnish (optional)

Steps:

Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.

SOUTHWESTERN TURKEY SOUP

Southwestern Turkey Soup image

This spicy soup is loaded with turkey, beans, corn and tomatoes. We like it really hot, so we tend to use all three tablespoons of jalapenos...and then some. It's so good on a wintry Midwestern day. -Brenda Kruse, Ames, Iowa

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons diced jalapeno pepper
3 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups cubed cooked turkey
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups frozen corn
Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional

Steps:

In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein.

TUSCAN SMOKED TURKEY-BEAN SOUP

Tuscan Smoked Turkey-Bean Soup image

Num-Yummy!! This soup is delicious and uses turkey instead of ham which really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.

Provided by Maureen O'leary

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 12h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound dry white beans
2 smoked turkey legs
½ onion, diced
2 bay leaves
2 stalks celery, diced
4 large carrots, sliced
1 (14.5 ounce) can petite diced tomatoes, undrained
2 tablespoons Italian seasoning
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, divided

Steps:

Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

Nutrition Facts : Calories 454.4 calories, Carbohydrate 53.8 g, Cholesterol 65.6 mg, Fat 8.8 g, Fiber 14 g, Protein 40.1 g, SaturatedFat 2.8 g, Sodium 938.9 mg, Sugar 5.6 g

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.