15 Bean Smoked Turkey (Printable Version)

Slow-cooked beans combined with smoked turkey bring a rich, satisfying warmth to chilly days.

# 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 - 1/2 tsp black pepper
13 - 1/2 tsp dried oregano
14 - 1 bay leaf
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp crushed red pepper flakes (optional)

# Step-by-Step Guide:

01 - Rinse and sort the 15-bean soup mix thoroughly, discarding any debris or discolored beans. Soaking overnight is optional but will yield a creamier texture and reduce cooking time.
02 - Transfer beans, smoked turkey, diced onion, sliced carrots, sliced celery, minced garlic, and canned diced tomatoes with their juices into the slow cooker.
03 - Pour in the low-sodium chicken broth and water. Add dried thyme, paprika, black pepper, oregano, bay leaf, salt, and crushed red pepper flakes if desired. Stir gently to combine all ingredients evenly.
04 - Cover the crockpot and cook on LOW for 8 hours, or until the beans are completely tender and the turkey meat is falling away from the bones.
05 - Remove the cooked turkey pieces from the soup. Discard the skin and bones, then shred the meat into bite-sized pieces and return to the pot.
06 - Taste the soup and adjust seasoning as needed with additional salt or pepper. Remove the bay leaf before serving. For a thicker consistency, mash a portion of the cooked beans against the side of the pot with a spoon.

# Additional Tips::

01 -
  • It practically makes itself while you ignore it for eight hours, which is honestly the dream on a busy day.
  • One bowl feels like a complete meal—protein, vegetables, and substance all happening at once without any pretense.
  • Leftovers taste even better the next day, and this makes enough to feed a crowd or sustain you through the week.
02 -
  • Don't skip rinsing the beans—the starchy water that comes off them can make the finished soup gritty or cloudy if you don't wash it away first.
  • The turkey doesn't need to be completely cooked before going in the pot; the eight hours will take care of everything, but starting with good quality smoked turkey makes all the difference in final flavor.
03 -
  • Don't add salt aggressively at the beginning—wait until the end when you can actually taste everything together, then adjust as needed since both the turkey and broth contribute saltiness.
  • If you have time the morning of, soaking the beans for a few hours or overnight makes them creamier and can shave thirty minutes off the cooking time, though this recipe works beautifully without soaking.
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