Best 10 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.

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.

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.

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.

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.

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.