Potato Bean Turkey Soup
Turkey Soup with Potatoes and Beans is the perfect way to use leftover turkey. A low-calorie, high-protein recipe that is gluten-free and can be made dairy-free. This soup is brothy, herb-y, and irresistible!
Servings: 8
Ingredients
- 1 tablespoon unsalted butter or coconut oil
- 1 medium yellow onion peeled and diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 5 cups reduced-sodium chicken broth
- 28 ounces small red potatoes or potato medley cut into 1/2-inch cubes {about 4 cups cubed}
- 1 can black beans drained and rinsed, 15 ounces
- 1 can white beans drained and rinsed, 15 ounces
- 1 - 1 1/2 pounds cooked turkey breast cubed {I used Thanksgiving leftover turkey breast}
- 1/2 teaspoon dried red pepper flakes
- 2 tablespoons finely grated Parmesan cheese more to taste {optional}
Instructions
- In a large pot, heat butter or coconut oil over medium heat. Add onion, carrot, celery, and garlic. Cook for 4 to 5 minutes, stirring often, until fragrant and softened. Toss in Italian seasoning, salt, and ground pepper.
- Add the broth and potatoes, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes, or until the potatoes are just about soft.
- To the soup pot, add the turkey, black and white beans, and dried red pepper flakes. Stir to combine. Simmer another 7 to 10 minutes, or until heated through.
- Serve topped with Parmesan cheese.