Tuscan Smoked Turkey-Bean Soup

6 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    12 h 20 m

“Num-Yummy!! This soup is delicious and uses turkey instead of ham which really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.”

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Adjust Servings

Original recipe yields 6 servings



  1. Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
  2. Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

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Reviews (6)

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Marilyn S.

Marilyn S.

awesome - added about 2 tsp. thyme and tarragon Update: have made this 3 tims and doubled each time as my daughter and family love it. Freezes well.



This was really, really good. The smokey flavor of the turkey legs made this a very hearty soup on a cold night. Served it with garlic bread and a tossed salad. Next time I will add chicken broth as added liquid while it is cooking instead of water. I also did not add any salt as the smoked turkey added enough saltiness.



I am hestitant to try recipes that have few reviews, but this one sounded very good to me and I am so glad that I took the chance. My husband and I both loved this soup! Since I wanted to make it right away I didn't soak the beans overnight. Instead I rinsed the beans and covered with water and brought to a boil. I let them boil for 2 minutes and then turned off the heat and left them covered for 1 hr. I then strained the beans and added fresh water. I couldn't find "smoked" turkey legs, so I bought the fresh legs that were available. I made a sauce out of Lea & Perrins white wine sauce for Chicken, a few drops of liquid smoke, and a pinch of Italian seasoning. We grilled the turkey legs on the bbq coated with the sauce first. After a about 20 minutes I added the legs to the beans. I also added one can of chicken broth and didn't use as much water. Will make this soup many times!

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Amount Per Serving (6 total)

  • Calories
  • 454 cal
  • 23%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 53.8 g
  • 17%
  • Protein
  • 40.1 g
  • 80%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 1004 mg
  • 40%

Based on a 2,000 calorie diet



previous recipe:

Tuscan Chard and Cannellini Bean Soup


next recipe:

Tuscan Savory Sweet Potato Soup