Smoked Turkey White Bean Soup

There is something deeply comforting about a pot of soup simmering on the stove, filling the kitchen with the smoky, herb-laced aroma of a meal that feels like home. This Smoked Turkey and White Bean Soup with Herbs is exactly that kind of dish—a hearty, aromatic bowl brimming with tender smoked turkey, creamy white beans, and a medley of fresh thyme, rosemary, and parsley. Whether you are using leftovers from a holiday roast or picking up smoked turkey from your local deli, this recipe transforms simple, wholesome ingredients into something truly nourishing. Naturally gluten-free and dairy-free, it is a soup that welcomes everyone to the table any time of year.

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The beauty of this soup lies in its simplicity. A classic mirepoix of onion, carrot, and celery forms the aromatic backbone, softened gently in olive oil before garlic joins the pot. From there, the smoked turkey, white beans, and broth come together with sprigs of fresh thyme and rosemary, letting everything meld over a low, steady simmer. The result is a broth that tastes as though it has been cooking all day—deeply flavored, faintly smoky, and brightened at the finish with a handful of fresh parsley. It is the kind of recipe that earns a permanent spot in your rotation.

Ingredients

• Meats: 2 cups (about 300 g) smoked turkey, diced or shredded (from legs or breast, skin removed)
• Beans & Legumes: 2 cans (15 oz/425 g each) white beans (cannellini or Great Northern), drained and rinsed — or 3 cups cooked white beans
• Vegetables: 1 large yellow onion, finely chopped; 2 medium carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced
• Liquids: 6 cups (1.4 L) low-sodium chicken or turkey broth
• Herbs & Seasonings: 2 sprigs fresh thyme (or 1/2 tsp dried thyme); 1 sprig fresh rosemary (or 1/2 tsp dried rosemary); 2 bay leaves; 1/4 cup fresh parsley, chopped (plus extra for garnish); 1/2 tsp freshly ground black pepper; salt, to taste
• Optional: 1 tbsp olive oil (if using leaner turkey or sautéing vegetables)

Keep air fryer baskets clean while cooking wings, vegetables, and snacks with easy nonstick cleanup.

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Instructions

Step 1 — Sauté the vegetables

If turkey is lean, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–7 minutes, until softened.

Step 2 — Add garlic

Add garlic and cook for 1 minute, stirring frequently.

Step 3 — Build the soup

Stir in smoked turkey, white beans, broth, thyme, rosemary, bay leaves, black pepper, and a pinch of salt.

Step 4 — Simmer

Bring soup to a boil, then reduce heat to low. Simmer uncovered for 35–40 minutes, allowing flavors to meld and vegetables to become tender.

Step 5 — Finish and season

Remove bay leaves and herb stems. Stir in parsley. Taste and adjust seasoning as needed.

Step 6 — Serve

Serve hot, garnished with extra parsley if desired.

Zusatztipps für die Zubereitung

Für eine besonders cremige Konsistenz können Sie eine Tasse der weißen Bohnen vor dem Hinzufügen zerdrücken oder nach dem Garen einen Teil der Suppe mit einem Stabmixer pürieren. Achten Sie beim Kauf von Brühe darauf, dass diese glutenfrei ist und keine versteckten Allergene enthält — ein kurzer Blick auf die Zutatenliste genügt. Wenn Sie getrockneten Thymian oder Rosmarin anstelle von frischen Kräutern verwenden, reduzieren Sie die Menge auf je 1/2 Teelöffel, da getrocknete Kräuter intensiver im Geschmack sind.

Varianten und Anpassungen

Diese Suppe lässt sich wunderbar an persönliche Vorlieben anpassen. Ersetzen Sie das Räucherputenfleisch durch geräuchertes Hähnchenfleisch, wenn Sie möchten. Für eine extra Portion Gemüse können Sie in den letzten 10 Minuten gehackten Grünkohl oder Spinat unterrühren. Wer es noch herzhafter mag, kann zusätzlich gewürfelte Pastinaken oder Kartoffeln zusammen mit dem Gemüse anbraten. Die Suppe schmeckt am nächsten Tag sogar noch besser, da die Aromen weiter durchziehen.

Serviervorschläge

Servieren Sie die Suppe heiß, garniert mit frisch gehackter Petersilie. Ein Stück knuspriges Brot oder ein einfacher grüner Salat runden das Gericht perfekt ab und machen daraus eine vollständige, sättigende Mahlzeit. Die Suppe eignet sich auch hervorragend zum Vorbereiten: Bereiten Sie eine große Portion zu, portionieren Sie sie in Behälter, und genießen Sie sie die ganze Woche über als schnelles Mittag- oder Abendessen.

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From the first fragrant stir of onions in the pot to the final ladle poured into a waiting bowl, this Smoked Turkey and White Bean Soup with Herbs is a recipe that rewards every step of the process. It is the kind of meal that slows you down in the best possible way—a reminder that the most satisfying food is often the simplest. Make a big batch, share it with the people you love, and let the smoky, herb-scented warmth do the rest.

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Kitchen Tips & Answers

→ Can I substitute smoked turkey for another meat?

Yes, smoked chicken works well and will maintain a similar smoky flavor profile in the dish.

→ What beans are best for this soup?

Cannellini or Great Northern beans are ideal for their creamy texture and mild flavor.

→ How can I make the soup creamier without dairy?

Mash a portion of the white beans before stirring them in, or blend some soup to add natural creaminess.

→ Are fresh herbs necessary or can I use dried?

Dried thyme and rosemary can be substituted; use about half the amount that fresh herbs require for balanced flavor.

→ Can I add extra vegetables to this dish?

Yes, adding chopped kale or spinach in the last 10 minutes of cooking adds color and nutrients.

→ What type of broth should I use?

Low-sodium chicken or turkey broth is recommended to complement the smoked turkey without overpowering the flavors.