15-Bean Smoked Turkey Soup (Printable)

A comforting slow-cooked blend of smoky turkey and mixed beans packed with flavor and warmth.

# Ingredient List:

→ Beans

01 - 1 (20 oz) bag 15-bean soup mix, rinsed and sorted

→ Meats

02 - 1.5 lbs smoked turkey wings or legs

→ Vegetables

03 - 1 large onion, diced
04 - 3 medium carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 4 cloves garlic, minced
07 - 1 (14.5 oz) can diced tomatoes, undrained

→ Liquids

08 - 8 cups low-sodium chicken broth
09 - 2 cups water

→ Spices & Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon paprika
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried oregano
14 - 1 bay leaf
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon crushed red pepper flakes, optional

# Directions:

01 - Rinse and sort the 15-bean soup mix, discarding any debris or damaged beans. Soaking overnight is optional but will yield a creamier texture and reduce cooking time.
02 - Place the prepared beans, smoked turkey, diced onion, carrots, celery, minced garlic, and canned diced tomatoes with their liquid into a 6-quart slow cooker.
03 - Pour in the chicken broth and water. Add dried thyme, paprika, black pepper, dried oregano, bay leaf, salt, and red pepper flakes if using. Stir gently to combine all ingredients evenly.
04 - Cover the slow cooker and cook on LOW setting for 8 hours until beans are completely tender and the turkey is falling from the bone.
05 - Remove the cooked turkey pieces from the soup. Discard skin and bones, then shred the meat into bite-sized pieces and return to the pot.
06 - Remove and discard the bay leaf. Taste the soup and adjust seasoning as needed. For a thicker consistency, mash some beans against the pot side with a spoon. Ladle into bowls and serve hot.

# Expert Advice:

01 -
  • It practically cooks itself while you go about your day, no stirring or babysitting required.
  • The smoked turkey gives you that deep, savory richness without any effort on your part.
  • A big pot means leftovers that taste even better the next day, and honestly, the day after that.
  • Naturally gluten-free and dairy-free, so it works for almost anyone sitting at your table.
02 -
  • Don't skip the sorting step with the dried beans, because biting into a pebble will ruin everyone's favorite moment of the meal.
  • Taste before serving and add salt gradually, since smoked turkey already brings saltiness and you can always add more but you can't take it out.
03 -
  • If you have time the night before, soak the beans overnight to shorten cooking time slightly and create an even creamier texture, though the no-soak version works perfectly fine.
  • Use smoked turkey wings rather than legs if your market has them, as they break down faster and shred more easily.
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