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Crockpot Smoked Turkey and Beans Soup

A hearty, no-hassle soup blending tender beans, smoky turkey, and aromatic vegetables in a rich chicken broth. Slow-cooked for deep flavor without pork or alcohol, perfect for family meals or meal prepping.
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Course: crockpot
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 8 servings
Calories: 250kcal
Author: Eva Stoner

Ingredients

  • 1 pound smoked turkey (halal/cured-free), cubed
  • 2 15-ounce cans navy beans, drained and rinsed
  • 2 15-ounce cans kidney beans, drained and rinsed
  • 1 cup diced onion
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 6 cups low-sodium chicken broth
  • 2 cloves minced garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme (optional)
  • 1 cup diced tomatoes (optional)
  • 1/4 cup olive oil (optional)

Instructions

  • Add turkey to the crockpot. Layer onion, celery, carrots, garlic, and bay leaf on top.
  • Pour in chicken broth and beans. Add optional tomatoes and thyme if desired.
  • Cook on LOW for 8 hours or HIGH for 4 hours until all ingredients are tender.
  • Remove and discard the bay leaf before serving.

Notes

Use fresh herbs for a more vibrant flavor. For a thicker soup, add potatoes or corn. Store in an airtight container in the fridge for up to 4 days. Freeze up to 3 months for meal prepping.

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 28g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 680mg | Fiber: 7g | Sugar: 3g