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!
The Perfect Cozy Soup Recipe for Leftover Turkey!
Do you still have leftover turkey in your freezer? Don’t throw it out, throw it in this soup. You will thank me after you enjoy a big old bowl. Actually, I bet you will have more than one bowl, because it’s that good.
Don’t have leftover turkey? You can still totally enjoy this hearty dish. Just use pre-baked turkey breast or substitute chicken – a rotisserie chicken works perfectly. However you end up making this soup, you will love it. It’s the perfect hearty way to warm up on a cold winter day.
Is Turkey Soup Good for You?
Definitely! This may be the best way I have ever used up leftover turkey. A super simple recipe, that is quick, low calorie, high protein, and high fiber. For all of you out there that are following a macro diet, this works for you. Other tweaks can be made to ensure that it’s dairy-free, as well. This soup is a great way to get in a real square meal without consuming a lot of calories.
The Ingredients You Will Need
Carrots, onions, and celery – AKA mirepoix – form a flavorful base for this classic soup. A little Parmesan tops it off to perfection.
- Butter: Unsalted butter, or substitute coconut oil if you prefer.
- Onion: Peel and dice a medium yellow onion.
- Carrots: Peeled (or scraped) and diced.
- Celery: Diced the same size as the onion and carrots.
- Garlic: Mince the garlic or use a garlic press.
- Italian Seasoning: Dried Italian seasoning is easy to use and adds a lot of herbal flavor. You could also use your own herb blend.
- Salt and Pepper
- Broth: Reduced-sodium chicken broth is fine. If you have turkey broth, that’s great too!
- Potatoes: Tricolor potato medley, with the potatoes cut into 1/2-inch cubes.
- Beans: One can each of black beans and white beans, drained and rinsed.
- Turkey: Cubed, cooked turkey. I used leftover Thanksgiving turkey breast.
- Crushed Red Pepper: Red pepper flakes add a tiny bit of heat.
- Parmesan: Finely grated Parmesan cheese, to taste (this is optional).
Let’s Make Potato Bean Turkey Soup!
Although it tastes like an old-fashioned soup recipe that’s been simmering away all day, this turkey soup is quick to make. It only needs about half an hour of cooking!
Cook the Mirepoix and Seasonings. Start by melting the butter (or coconut oil) over medium heat. Add the onion, carrot, celery, and garlic, and cook gently for 4 to 5 minutes, stirring often, until fragrant and softened. Stir in the Italian seasoning, salt, and ground pepper.
Simmer the Potatoes. Add the broth and potatoes to the pot, turn the heat up to high, and bring to a boil. Reduce the heat to medium-low, and simmer the soup for 10 minutes, or until the potatoes are just about soft.
Add Turkey, Beans, and Red Pepper Flakes. To the soup pot, add the turkey, both kinds of beans, and the dried red pepper flakes. Stir the soup well, and combine. Simmer for another 7 to 10 minutes.
Enjoy! Serve your turkey soup ladled into bowls and topped with Parmesan cheese.
Recipe Tips
Want to know more about making this cozy winter soup recipe? You’re in the right place. Here are a few helpful tips to keep in mind when making turkey soup with potatoes and beans.
- Beans: I use a combination of black beans and white beans, but you can use whatever canned beans you like. Garbanzo beans, red beans, and even lima beans would work.
- Potatoes: I used tri-colored small potatoes in this recipe (a mix of white, purple, and red potatoes). If you can’t find these, just grab small red new potatoes. Whichever kind you use, cut them all up into bite-size pieces.
- Turkey: Don’t have leftover turkey? Don’t worry – just purchase a pre-baked turkey breast, or substitute the meat from a rotisserie chicken in this recipe.
- Dairy-Free Option: You can use coconut oil in place of butter, and omit the parmesan cheese to keep this recipe dairy free.
Serving Suggestions
This soup is great with a side of your favorite garlic bread, a salad, or a tasty sandwich. Here are some easy recipes to try:
- Spinach and Cherry: For a balanced medley of flavors and textures that’ll have your tastebuds singing, try this Spinach Cherry Salad.
- Turkey Sandwich: Leftover white meat turkey would be beautiful on these Turkey Sandwiches with Chive Parmesan Biscuits.
- Avocado Toast: So yummy! Tomato Avocado Toast makes a great quick breakfast, snack, or side dish for a hearty bowl of turkey soup.
Storing and Reheating Guidelines
Refrigerate turkey soup with potatoes and beans for 3 – 4 days, stored in a mason jar or other airtight container.
Freeze this soup for up to three months. For best results, cool it down first, and then store it in a freezer bag or airtight container. Defrost in your fridge before reheating.
Reheat on the stove over medium heat, stirring occasionally, until it’s almost simmering and everything is warmed through.
Potato Bean Turkey Soup
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.
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