15 Bean Smoked Turkey Soup (Printable)

Slow-cooked 15-bean and smoked turkey soup with savory vegetables for a warming, flavorful dish.

# What You'll Need:

→ Beans

01 - 1 (20 oz) bag 15-bean soup mix, rinsed and sorted

→ Meats

02 - 1.5 lbs smoked turkey wings or legs

→ Vegetables

03 - 1 large onion, diced
04 - 3 medium carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 4 cloves garlic, minced
07 - 1 (14.5 oz) can diced tomatoes, undrained

→ Liquids

08 - 8 cups low-sodium chicken broth
09 - 2 cups water

→ Spices & Seasonings

10 - 1 tsp dried thyme
11 - 1 tsp paprika
12 - 1/2 tsp black pepper
13 - 1/2 tsp dried oregano
14 - 1 bay leaf
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp crushed red pepper flakes (optional)

# How To Make It:

01 - Rinse and sort the 15-bean soup mix, discarding any debris or discolored beans.
02 - Place the beans, smoked turkey, onion, carrots, celery, garlic, and diced tomatoes in the crockpot.
03 - Pour in chicken broth and water. Add thyme, paprika, black pepper, oregano, bay leaf, salt, and red pepper flakes if using. Stir gently to combine all ingredients.
04 - Cover and cook on LOW for 8 hours or until the beans are tender and the turkey is falling off the bone.
05 - Remove the smoked turkey pieces from the soup. Discard skin and bones, then shred the meat and return it to the soup.
06 - Taste and adjust seasoning as needed. Remove the bay leaf before serving.

# Expert Suggestions:

01 -
  • It practically cooks itself while you go about your day, filling your home with an aroma that makes people ask what's for dinner the moment they walk in.
  • The combination of beans and smoked turkey creates a richness that tastes like it took hours of attention, even though you'll barely touch it once it's going.
  • Leftovers taste even better the next day, and this makes enough to feed a crowd or sustain you through the week.
02 -
  • Don't use high heat no matter how hungry you are—it will turn your beans into a sad paste and the soup will taste murky rather than clean and bright.
  • The first time I made this I forgot to remove the bay leaf and my guest nearly bit into it; now I always fish it out before serving, and I've saved myself from future embarrassment.
  • Taste the soup at the very end because the smoked turkey can vary in saltiness depending on the brand; you might need more salt than the recipe suggests, or you might not need any.
03 -
  • Buy your smoked turkey from the butcher counter rather than the packaged meat section—it's usually fresher and more flavorful, and they'll help you choose the right size for your needs.
  • If you can't find 15-bean mix, any combination of dried beans will work; the magic is in the mix of textures and flavors, not the exact blend.
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