15-Bean with Smoked Turkey (Print View)

Slow-cooked 15-bean blend with smoked turkey and herbs makes a rich, satisfying dish.

# Components:

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

# Method:

01 - Rinse and sort the 15-bean soup mix, discarding any debris and stones.
02 - Place prepared beans, smoked turkey, diced onion, sliced carrots, sliced celery, minced garlic, and undrained canned tomatoes into the slow cooker.
03 - Pour chicken broth and water over the ingredients. Add thyme, paprika, black pepper, oregano, bay leaf, salt, and red pepper flakes if using. Stir gently to combine all components.
04 - Cover and cook on LOW setting for 8 hours until beans are tender and turkey meat is falling from the bone.
05 - Remove smoked turkey pieces from the soup. Discard skin and bones; shred the meat and return it to the pot.
06 - Taste the soup and adjust seasonings as needed. Remove and discard the bay leaf before serving.

# Expert Advice:

01 -
  • It practically cooks itself while you go about your day, filling your house with the most encouraging aroma.
  • Leftovers taste even better the next day as flavors deepen and meld together.
  • One pot, minimal cleanup, and enough servings to feed a crowd or give yourself a week of easy lunches.
02 -
  • Don't skip the sorting step even though it feels tedious; one hard bean in a mouthful will ruin an otherwise perfect spoonful and possibly your tooth.
  • Resist the urge to add more salt early on; the broth already contains sodium, and flavors concentrate as liquid reduces, so always taste at the end before adjusting.
03 -
  • If you prefer a thicker, more stew-like consistency, remove one cup of soup, mash the beans in it with a fork, and stir it back in; this creates body without using cream or flour.
  • For creamier beans without soaking, let the pot cook on LOW overnight plus another four hours; the extended time softens everything gorgeously and releases more starch naturally.
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