If you’re searching for a hearty, nutritious, and comforting meal that’s easy to prepare, this Turkey and White Bean Soup Recipe is the perfect choice.
Packed with lean protein, wholesome beans, and fresh vegetables, this soup makes a satisfying weeknight dinner or a healthy make-ahead meal for busy days.
It’s a fantastic way to use up leftover turkey after the holidays.
Why You’ll Love This Turkey and White Bean Soup
Protein-Packed & Healthy – Both turkey and white beans are rich in protein, which helps keep you full and energized.
Great for Leftovers – Have extra turkey from Thanksgiving or a Sunday roast? This recipe is an excellent way to repurpose it.
Budget-Friendly – Made with pantry staples like canned beans, broth, and simple veggies.
Freezer-Friendly – Cook a large batch and freeze portions for quick meals later on.
Flavorful & Comforting – With garlic, herbs, and tender turkey simmered in a savory broth, each spoonful is cozy and delicious.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 carrots, peeled and sliced
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2 celery stalks, chopped
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3 cloves garlic, minced
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4 cups cooked turkey (shredded or cubed)
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2 cans (15 oz each) white beans, rinsed and drained
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6 cups low-sodium chicken or turkey broth
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 bay leaf
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Salt and black pepper, to taste
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2 cups fresh spinach or kale (optional, for added greens)
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Juice of half a lemon (for brightness)
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Fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Veggies – Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add Garlic and Herbs – Stir in garlic, thyme, oregano, salt, and pepper. Cook for another 1–2 minutes until fragrant.
3. Combine Turkey and Beans – Add the cooked turkey and white beans to the pot. Stir to combine.
4. Simmer the Soup – Pour in the broth and add the bay leaf. Bring to a boil, then reduce heat and let simmer for 20–25 minutes.
5. Add Greens – Stir in spinach or kale during the last 5 minutes of cooking.
6. Finish with Freshness – Remove the bay leaf, squeeze in lemon juice, and adjust seasoning to taste.
7. Serve – Ladle into bowls, garnish with fresh parsley, and enjoy with crusty bread or a light salad.
Read More: Easy Cauliflower Soup Recipe
Tips for the Best Turkey and White Bean Soup
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Make it creamy: Mash a portion of the beans before adding them to the pot for a creamier texture.
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Spice it up: Add a pinch of red pepper flakes or cayenne for heat.
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Slow cooker method: Combine all ingredients (except greens and lemon) in a crockpot and cook on low for 6–8 hours or high for 3–4 hours. Add greens and lemon juice just before serving.
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Use chicken instead: If you don’t have turkey on hand, shredded chicken works just as well.
Serving Suggestions
This soup pairs perfectly with:
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Warm cornbread or garlic bread
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A side salad with balsamic vinaigrette
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A sprinkle of parmesan cheese on top for extra richness
Storage and Freezing
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Read More: Ham and Beans crockpot recipes
Turkey and White Bean Soup Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened (5–7 minutes).
- Stir in garlic, thyme, oregano, salt, and pepper. Cook 1–2 minutes.
- Add turkey and white beans, stirring to combine.
- Pour in broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Stir in spinach or kale during the last 5 minutes of cooking.
- Remove bay leaf, add lemon juice, and adjust seasoning.
- Serve hot, garnished with fresh parsley.
This Turkey and White Bean Soup Recipe is a wholesome, easy, and flavorful dish that will keep you full and cozy.
Whether you’re looking to use up holiday leftovers or simply want a hearty weeknight meal, this soup is sure to become a family favorite.
