15 Bean Smoked Turkey Soup (Print)

A flavorful blend of beans and smoked turkey simmered slowly for a warm and hearty meal.

# Components:

→ 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 tsp dried thyme
11 - 1 tsp smoked or sweet paprika
12 - 1/2 tsp black pepper
13 - 1/2 tsp dried oregano
14 - 1 bay leaf
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp crushed red pepper flakes (optional)

# Directions:

01 - Rinse and sort the beans, discarding any debris or damaged beans. Soaking overnight is optional for enhanced creaminess and slightly reduced cooking time.
02 - Add beans, smoked turkey, onion, carrots, celery, garlic, and diced tomatoes with liquid to the slow cooker.
03 - Pour in chicken broth and water. Stir in thyme, paprika, black pepper, oregano, bay leaf, salt, and red pepper flakes if using. Mix gently to combine all ingredients.
04 - Cover and cook on LOW setting for 8 hours until beans are tender and turkey is falling off the bone.
05 - Remove smoked turkey pieces from the pot. Discard skin and bones, shred the meat, and return to the soup.
06 - Taste and adjust seasoning as needed. Remove bay leaf before serving. Ladle into bowls and serve hot.

# Expert Advice:

01 -
  • It's a true set-it-and-forget-it situation that fills your home with incredible aromas all day long.
  • The smoked turkey does all the heavy lifting flavor-wise, so you're not stressing about building layers of seasoning.
  • One pot, minimal prep, and enough leftovers to carry you through the week without thinking.
02 -
  • Don't skip the sorting step—I learned this the hard way when a friend bit down on something decidedly un-bean-like and we all froze mid-conversation.
  • The salt situation matters more than you'd think; add half of what the recipe suggests upfront, then taste before the final serving because the broth concentrates as it simmers.
03 -
  • If you have time the night before, soak the beans in water for 8 hours to achieve an even creamier texture and shave off cooking time by about 30 minutes.
  • Use a 6-quart crockpot minimum so everything has room to move and cook evenly—overcrowding changes how the beans soften.
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