Num-Yummy! This turkey bean soup is delicious. Using turkey instead of ham really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.
Tuscan Smoked Turkey-Bean Soup
Num-Yummy! This turkey bean soup is delicious. Using turkey instead of ham really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.
Ingredients
- 1 pound dry white beans
- 2 smoked turkey legs
- ½ onion diced
- 2 bay leaves
- 2 stalks celery diced
- 4 large carrots sliced
- 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
Instructions
- 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.
