Tuscan Smoked Turkey Bean Soup Recipes

SPICY SMOKED TURKEY AND BLACK BEAN SOUP

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.

TUSCAN SMOKED TURKEY-BEAN SOUP

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.

ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE

Steps:

• Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.

TUSCAN SMOKED TURKEY-BEAN SOUP

Steps:

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

TUSCAN SMOKED TURKEY-BEAN SOUP

Steps:

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

TUSCAN SMOKED TURKEY-BEAN SOUP

Steps:

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