15-Bean Smoked Turkey Soup (Printable Version)

A slow-cooked blend of 15 beans and smoked turkey with savory spices for a warming meal.

# 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 tsp dried thyme
11 - 1 tsp paprika, smoked or sweet
12 - 0.5 tsp black pepper
13 - 0.5 tsp dried oregano
14 - 1 bay leaf
15 - 0.5 tsp salt, or to taste
16 - 0.25 tsp crushed red pepper flakes, optional

# Directions:

01 - Rinse and sort the beans, discarding any debris. Soaking is optional unless desired for enhanced creaminess.
02 - Place beans, smoked turkey, onion, carrots, celery, garlic, and diced tomatoes into the slow cooker.
03 - Pour chicken broth and water into the crockpot. Add thyme, paprika, black pepper, oregano, bay leaf, salt, and red pepper flakes if using. Stir gently to combine all ingredients.
04 - Cover and cook on LOW setting for 8 hours or until beans are tender and turkey is falling off the bone.
05 - Remove smoked turkey pieces from the crockpot. Discard skin and bones, then shred the meat and return it to the soup.
06 - Taste and adjust seasoning as needed. Remove bay leaf before serving. Optional: mash some beans for thicker consistency.

# Expert Advice:

01 -
  • It practically makes itself while you handle life, then rewards you with a pot of pure warmth that tastes even better the next day.
  • The smoked turkey gives you that deep, savory backbone without needing to stand over the stove, and the beans become so creamy they almost feel indulgent.
02 -
  • Don't skip the sorting step—I once bit down on a stone my neighbor missed, and it's a lesson that sticks with you every time you make beans.
  • Salt at the end, not the beginning; beans cook better in under-salted liquid, and adding salt at the end means you can taste and adjust rather than guessing.
03 -
  • If you're sensitive to texture, mash some of the cooked beans against the side of the pot with the back of a spoon about halfway through cooking—this releases starch and thickens the broth without needing any cornstarch or cream.
  • Smoked turkey varies by brand; some are saltier than others, so always taste before adding extra salt at the end, and consider using the low-sodium broth even if you normally don't.
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