3 (15.8-ounce) cans Great Northern beans, rinsed and drained
1 (14 1/2-ounce) can fat-free, reduced sodium chicken broth
1 (10-ounce) whole smoked turkey leg
2 teaspoons white wine vinegar
How to Make It
Combine all ingredients except vinegar in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 15 minutes. Stir in vinegar; discard bay leaf. Remove turkey leg from soup; discard skin. Remove meat from bone; discard bone. Shred meat into bite-size pieces. Add turkey to soup.