15 Bean Smoked Turkey Soup (Printable)

A warm, flavorful blend of beans and smoked turkey simmered slowly for rich, satisfying taste.

# What You'll Need:

→ 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

# How to Make It:

01 - Rinse and sort the bean mixture, discarding any debris or discolored beans. Soaking is optional but improves texture.
02 - Combine beans, smoked turkey, onion, carrots, celery, garlic, and diced tomatoes in a 6-quart 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 until well combined.
04 - Cover and cook on LOW setting for 8 hours until beans are tender and turkey meat is falling from the bone.
05 - Remove smoked turkey pieces from the soup. Discard skin and bones. Shred the meat and return it to the pot.
06 - Taste and adjust seasonings as needed. Remove bay leaf. Serve hot, optionally mashing some beans for a thicker consistency.

# Expert Hints:

01 -
  • Incredibly easy—just set it and forget it in your slow cooker
  • Packed with protein and fiber from fifteen varieties of beans
  • The smoked turkey adds a depth of flavor without any extra effort
  • Makes generous portions perfect for meal prep and leftovers
  • Naturally gluten-free and dairy-free, accommodating various dietary needs
  • Budget-friendly ingredients that create a gourmet-tasting result
02 -
  • Sort through the beans carefully to remove any small stones or debris before rinsing
  • Don't skip removing the bay leaf before serving—it's not meant to be eaten
  • Shred the turkey while it's still warm for easier handling
  • If the soup becomes too thick after refrigeration, thin it with additional broth when reheating
  • Use a 6-quart or larger slow cooker to ensure all ingredients fit comfortably
  • Save the turkey skin to render for cooking fat, or discard it for a leaner soup
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