Turkey White Bean Soup


Turkey White Bean Soup


10 Cups Turkey stock (*see note)

I lb. shredded cooked turkey, dark and white meat

1 Cup cooked Barley

1 Cup Navy Beans, soaked and cooked or 1 can, rinsed

1 28oz Can Diced tomatoes with juice

I bunch Kale, chopped, large veins removed

1 Tbsp. olive oil

2 stalks Celery, diced

1 large Carrot, diced

½ White Onion, diced

2 Cloves Garlic, minced

Salt, pepper, rosemary, thyme, dill, oregano



  1. Heat olive oil in a skillet over medium heat. Add carrots, celery, onion and garlic and sauté until tender.  Add seasonings to desired taste. (*see note).
  2. Meanwhile  in a large stock pot, heat stock.
  3. Add tomatoes with juice to the carrots and celery in pan. Simmer until half of the juice reduces.
  4. Add turkey, beans, and carrots mixture to the stock and allow to lightly simmer for about 30 minutes.
  5. Add cooked barley.  Add chopped kale and heat until softened and withered.
  6. Serve with chopped fresh parsley finely shredded cheddar if desired.

*Chicken stock can be substituted for turkey stock as can the shredded turkey.  I made the stock myself and did most of the seasoning during cooking of the stock in the crock pot.  So, I added very little additional seasoning during preparation of the soup.  If you use pre-prepared stock, you will need to use more seasoning during cooking for flavor.  (approx. ½ tea salt, pepper, and dill; 1 tea rosemary, thyme, and oregano)


Leave a Reply

Your email address will not be published. Required fields are marked *