Smoked Turkey-Bean Soup

Smoked Turkey-Bean Soup

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.

Oxmoor House JANUARY 2005

  • Yield: 6 servings (serving size: 1 cup)


  • 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


1. Combine all ingredients except vinegar in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour and 15 minutes.

2. 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.

carbo rating: 14

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 0.0%
  • Fat: 3.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.3g
  • Carbohydrate: 22.3g
  • Fiber: 8.1g
  • Cholesterol: 23mg
  • Iron: 2.3mg
  • Sodium: 461mg
  • Calcium: 61mg

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Smoked Turkey-Bean Soup Recipe