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Smoked Turkey and White Bean Soup is easy to make in the slow cooker or pressure cooker (Instant Pot). With simple ingredients, including dried white beans and aromatics, this soup comes together in no time.
Easing into the winter months with hearty soups and stews. Joe’s Aunt gifted us with a pressure cooker last year and we have been having so much fun using it. As I get more comfortable with this new gadget, I’ll be sharing some fun recipes.
But for now, we are keeping things simple, classic and fool proof. Smoked turkey and white bean soup is the first recipe we made in the pressure cooker since it’s one of those ‘throw it all in and let ‘er go’, but will still taste amazing because who else is obsessed with dried beans?
Yes, you need to soak your dried beans
There is some prep to the soup. Because I’m using dried beans, I still chose to soak them overnight in a big bowl of cold water. As they slowly expand, you can tell by the skins that start to wrinkle ever so slightly.
Then once that is complete, it’s really dump it all in the pot and go. Fresh herbs, thyme and aromatics including onions, carrots and garlic. A few bay leaves and of course a smoked turkey leg. I opted to take the skin off of the turkey leg for less fat.
You could also use your leftover Thanksgiving or Holiday turkey for this soup and it would be lovely!
How to make Smoked Turkey and White Bean Soup in the Slow Cooker (Other version)
This soup is such a staple in our house that we have made it in the slow cooker and pressure cooker several times.
Same as with the pressure cooker, you still need to soak the beans (overnight preferred) and then throw it all into the slow cooker. The only difference is that the pressure cooker takes 20 min and slow cooker takes 4-6 hours.
Smoked Turkey and White Bean Soup
- 2 cups dried white beans soaked for at least 6 hours
- Olive oil for sauteing + more for garnish
- 1 small white or yellow onion diced
- 3 garlic cloves chopped finely
- 3 carrots peeled and chopped into 1/2 inch pieces
- 2 celery stalks chopped into 1/2 inch pieces
- Several sprigs of fresh oregano leaves removed and chopped
- Several sprigs of fresh thyme leaves removed and chopped + more for garnish
- 5 cups chicken stock
- 2 smoked turkey leg skin removed
- 2 bay leaves
- Salt and pepper to taste
Pressure Cooker Version
- On the saute function, drizzle with olive oil and add chopped onion and saute for about 3-4 minutes until softened but not caramelized.
- Then add in the garlic and saute for another minute.
- Add the carrots, celery and fresh herbs and saute for another minute.
- Add the soaked beans, turkey and bay leaves and pour in the stock. Everything should be fully submerged.
- Place lid on pressure cooker and cook on high pressure for 20 minutes.
- Once done, do a quick release and use an immersion blender to blend some of the soup for a creamier texture.
- Season with salt and pepper (the turkey often has enough salt to flavor) and taste for seasoning.
- Ladle soup in bowls and garnish with extra fresh thyme and a drizzle of olive oil.
Slow Cooker Version
- In a skillet over medium heat, drizzle with olive oil and add the chopped onion and saute until softened but not caramelized.
- Add the garlic and cook for another minute.
- Add the onion and garlic to the slow cooker along with the rest of the vegetables, herbs, soaked beans, turkey leg and pour in stock.
- Cook on low for 6-8 hours or on high for 4-5 hours.
- Once done, use an immersion blender to blend some of the soup for a creamier texture.
- Ladel soup into bowls and garnish with fresh thyme and a drizzle of olive oil.