Smoked Turkey Navy Bean Soup

Baby it’s cold out there…

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A hot bowl of soup is just the thing to warm you up.

Smoked Turkey Navy Bean soup (10)

Navy bean soup is in my all time top three favorite soups.  Normally I cook it with a smoked ham hock or the leftover ham bone.  I had some smoked turkey I needed to use up, so I used it instead.  I was pleasantly surprised on how good this tasted.  The smokiness really came through, honestly, if I didn’t cook it myself I would have thought it was ham.

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Just look at all that succulent smoked turkey.

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Tender white beans.

Smoked Turkey Navy Bean soup (6)

Smoky salty broth.

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Warm yourself up with a bowl of this soup, I know you want some!

Smoked Turkey Navy Bean Soup
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  1. 2 cups dried beans
  2. 1 tbs. oil
  3. 1 cup diced onion
  4. 1/2 cup diced celery
  5. 1 cup diced carrots
  6. 2 smoked turkey wings ( Smoked ham hock, Ham bone or leftover smoked turkey if you have some)
  7. Salt and Pepper to taste
  1. Carefully sort through your beans and look for any stones. The night before soak your beans in a big pot of water. Next day, drain off the water. In a large Dutch oven heat the one tbsp. oil and sauté the onions, carrots and celery until the onions become translucent. Add the beans and enough water to cover the beans by a 1/2 inch. Add the smoked turkey wings. Bring to a boil then turn down to a simmer. Cook the beans for 2 to 4 hours. Remove the wings and let cool enough to handle. Once the wings are cool enough to handle, pick the meat off and chop into bite size pieces. Add the turkey back to the beans. Salt and pepper to taste.
  1. You can also cook the soup in a crock pot for 6-8 hours over low heat.
The Kitchen Witch
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5 Responses to Smoked Turkey Navy Bean Soup

  1. Astrid December 28, 2010 at 10:29 pm #

    You may have inspired me to make some soup for dinner. It is cloudy and gross outside, so this might be the perfect evening for it! The turkey bean soup looks delicious. I like both ham and turkey, so either way would be delicious in my opinion.

  2. Quay Po Cooks December 29, 2010 at 10:01 am #

    Yes I want some! The bowl of soup looks wonderful!

  3. Mary December 29, 2010 at 6:21 pm #

    How perfect is this? It is cold and damp – really damp – here and this soup would make a wonderful light supper. I hope you are staying warm and can enjoy the remainder of the holiday. Blessings…Mary

  4. Tambo July 23, 2014 at 4:47 pm #

    I NEVER think ahead to soak beans overnite…..what a LONG, LONG wait! I’ve done the quick soak method for MANY, many years, (at least 42, same amt for yrs married) & now it’s on the bean bag! So easy too.

    Put sorted, cleaned (rinsed w/cold water) beans into big pot of 6-8 cups water, bring to hard boil, boil 2 minutes. Remove from heat, cover, let stand 1 hour. Drain water & rinse beans. Ta-da, done!

    Add new broth, seasoning, etc etc. I’ve even HEARD there is LESS gassiness by doing this method! Nice perk! I love the ability to have beans/bean soup the DAY I was craving it. Works for ALL dried beans, or split peas I bet! NO MORE SOAKING BEANS OVERNIGHT! Love it! Hope this helps all the “in a hurry wanting bean soup” cooks!

  5. Tambo July 23, 2014 at 8:49 pm #

    Note: I also buy smoked turkey legs on sale & freeze them for my bean soup recipe. I put the frozen legs In my PRESSURE COOKER with turkey or chicken base [low sodium] some spices, put on lid & rocker & bring to rocking motion & cook for 13-15 min. Remove from heat source. Let pressure drop (which is while beans are soaking for their hour! Or you can help it along by GENTLY tilting rocker a TAD with a long handled fork or tongs to let steam escape! Careful here, it’s hot steam.)

    Place turkey legs on plate to cool, even put them in freezer for faster cooling. You can also cut up the legs some, to speed cooling.

    Once semi cool, cut up meat into bite size, & cut or simply pull off meat from bones. [The pressure cooker does the work for you, the meat just “falls” off the bones!

    Separate the good from the ugly. Use broth from PC to flavor soup. So easy.[strain it first & add to beans.] Add what it needs or you want & you’re set!

    Simmer in pot with rinsed beans to heat all ingredients. If you want to add carrots, potatoes, more onions, etc, pre cook those while you’re waiting for beans to soak or finish while cooking after rinsed. It will speed up process once added to soup. I used half a large onion chopped & sautéed in butter to add to soup.

    Timewise, I started pre-boiled beans @ 4:15 pm & they were ready to eat t 5:00pm. I used a 1 lb bag of white Navy beans, 2 large turkey legs [2 lbs] the 1/2 Lg onion, chicken base to taste, spices & enough water to cover beans. Yum!

    I’ve used pressure cookers for many years, & my mom, aunts & both grandmothers too! Those country cooks would NOT be without them!