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Potato Bean Turkey Soup

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Author Amy Stafford


  • 1 tablespoons 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 ounces can black beans drained and rinsed, 15
  • 1 ounces can white beans drained and rinsed, 15
  • 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}


  1. 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.
  2. 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.
  3. 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.
  4. Serve topped with Parmesan cheese.