Smoked Turkey and Bean Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 pound smoked turkey breast, diced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, and cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add smoked turkey and cook until lightly browned.
4. 4 Pour in chicken broth and add beans, thyme, and smoked paprika. Season with salt and pepper.
5. 5 Bring to a boil, then reduce heat and simmer for 30 minutes.
6. 6 Taste and adjust seasoning if necessary.
7. 7 Ladle into bowls and garnish with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add diced potatoes for a heartier soup.
• Stir in a splash of hot sauce for a kick.

Substitutions

• Substitute smoked turkey with smoked chicken for a different flavor.
• Use vegetable broth for a vegetarian option.

Pairings

• Pairs well with a fresh green salad.
• A slice of apple pie for dessert balances the savory meal.

Nutrition

Tips

• For extra smoky flavor, add a dash of liquid smoke.
• This soup tastes even better the next day as the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or cornbread.
• Add a sprinkle of sharp cheddar cheese on top.

FAQ