Look for smoked turkey legs in the refrigerated meats/poultry section of the grocery store, near the roasted chickens. Be sure to rinse the beans under cold running water and drain well before adding to the soup.
2 cups water
1 cup chopped onion
1/4 cup chopped carrot
1/2 cup chopped celery
1/4 teaspoon pepper
1 bay leaf
3 (15.8-ounce) cans Great Northern beans, rinsed and drained
1 (14-ounce) can fat-free, less-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-sized pieces, and add to soup.