Red Bean Soup With Smoked Turkey Recipes

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TUSCAN SMOKED TURKEY-BEAN SOUP



Tuscan Smoked Turkey-Bean Soup image

Num-Yummy!! This soup is delicious and uses turkey instead of ham which really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.

Provided by Maureen O'leary

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 12h20m

Yield 6

Number Of Ingredients 10

1 pound dry white beans
2 smoked turkey legs
½ onion, diced
2 bay leaves
2 stalks celery, diced
4 large carrots, sliced
1 (14.5 ounce) can petite diced tomatoes, undrained
2 tablespoons Italian seasoning
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, divided

Steps:

  • Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
  • Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

Nutrition Facts : Calories 454.4 calories, Carbohydrate 53.8 g, Cholesterol 65.6 mg, Fat 8.8 g, Fiber 14 g, Protein 40.1 g, SaturatedFat 2.8 g, Sodium 938.9 mg, Sugar 5.6 g

SPICY SMOKED TURKEY AND BLACK BEAN SOUP



Spicy Smoked Turkey and Black Bean Soup image

Spice up a turkey-vegetable soup with tomatoes, lemon juice, and jalapenos and enjoy a zesty meal. It's a great way to use up leftover turkey.

Provided by Marie Williams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 16

1 tablespoon vegetable oil
1 large onion, chopped
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
2 cups chicken stock
4 cups vegetable juice (such as V-8®)
2 (14 ounce) cans black beans, rinsed and drained
3 cups shredded smoked turkey
1 (14 ounce) can diced tomatoes
1 tablespoon minced garlic
2 tablespoons lemon juice
1 tablespoon ground cumin
2 teaspoons chili powder
1 jalapeno pepper, minced (or more to taste)
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat vegetable oil in a large, heavy-bottomed pot over high heat. Cook and stir onion, green bell pepper, and red bell pepper in hot oil until softened, 2 to 3 minutes.
  • Pour chicken stock into the pot and reduce heat to low. Stir vegetable juice, black beans, turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeno pepper, salt, and pepper into the stock. Raise heat to medium, bring the soup to a simmer, and cook until heated through and the flavors meld, 15 to 30 minutes.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 39.5 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 12.3 g, Protein 23.2 g, SaturatedFat 2.7 g, Sodium 2244.9 mg, Sugar 10.1 g

SMOKED TURKEY AND BEAN SOUP



Smoked Turkey and Bean Soup image

This delicious soup is a great way to use up leftover smoked turkey from Thanksgiving. Freezes well. Prep time does not include time to soak beans.

Provided by Tee Lee

Categories     Poultry

Time 6h25m

Yield 12 serving(s)

Number Of Ingredients 14

2 -3 cups smoked turkey, shredded
1 (1 lb) bag 15 bean mix (dried beans)
1 tablespoon canola oil
2 small onions, diced
3 large carrots, diced
3 stalks celery, diced
3 -4 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons dried rosemary, crushed
2 teaspoons dried sage
2 bay leaves
1 tablespoon chili powder
1 teaspoon cracked black pepper
2 quarts chicken broth

Steps:

  • Place dry beans into a large pot, cover with 2 quarts of water and soak overnight (or at least 8 hours). After soaking, drain water.
  • Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and saute 5-10 minutes or until tender.
  • Add garlic, rosemary, sage, bay leaves, chili powder and pepper to the vegetables during the last 2 minutes of cooking.
  • Layer the ingredients in CrockPot: add beans, top with turkey, add sauteed vegetables and spices, and finally add the broth.
  • Cook on low for 6-8 hours.

RED BEAN SOUP WITH SMOKED TURKEY



Red Bean Soup with Smoked Turkey image

I love this soup because of the "Cajun feel" to it, but it's not at all spicy. It freezes well, and it's a great protein source! Additional Cajun seasonings could be added if desired.

Provided by JHansen

Categories     Poultry

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb dried red beans
1/4 cup chopped onion
2 tablespoons chopped green peppers
1 tablespoon minced garlic
2 quarts water
2 cups smoked turkey, cut in 1 ",cubes
4 cups cooked rice
salt and pepper

Steps:

  • Place all ingredients, except rice, in crockpot.
  • Cook 6 hours on High, or overnight on Low.
  • Check broth.
  • If too thick, add water to suit.
  • Adjust salt and pepper to taste.
  • When ready to serve, stir in rice.
  • Stir in some parsley or chopped green onions when serving, if desired.

Nutrition Facts : Calories 141.5, Fat 0.5, SaturatedFat 0.1, Sodium 8.6, Carbohydrate 29.9, Fiber 0.4, Sugar 0.3, Protein 4.7

SMOKEY RED BEANS



Smokey Red Beans image

A savory soup or main course when served over rice, from Rozanne Gold, a favorite cookbook author. This actually gets better with age, so make it a day or two ahead. Her suggestion, and my favorite accompaniment to these red beans and smoked ham, is Recipe #76899, posted separately. And bicuits, don't forget the biscuits. Cook time includes soaking the beans.

Provided by sugarpea

Categories     Pork

Time 11h10m

Yield 7-8 cups soup

Number Of Ingredients 7

1 lb dried red kidney beans
2 medium onions, peeled and quartered
1 smoked ham hock, split or 8 ounces smoked pork butt
2 garlic cloves, peeled
3 bay leaves
1 -2 teaspoon salt, to taste
fresh ground black pepper

Steps:

  • Soak beans overnight in water to cover plus 2"; drain; place beans in a pot of cold, fresh water to cover plus 2"; add the onions and ham and bring to a boil; cover, reduce heat and simmer for 1 hour, skimming foam off occasionally.
  • Add the salt and continue simmering, uncovered, over low heat for 1 1/2-2 hours more, stirring frequently; season with pepper; cut meat off bones, chop and return to the pot.
  • The soup is actually best when refrigerated for a couple of days and then served.
  • May be served over rice as a main course.

Nutrition Facts : Calories 232.5, Fat 0.7, SaturatedFat 0.1, Sodium 341.4, Carbohydrate 43, Fiber 10.4, Sugar 2.7, Protein 15

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