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Smoked Turkey Bean Soup

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PREP TIME
20 min
COOKING TIME
240 min
TOTAL TIME
740 min
SERVINGS
6 servings
Lunch
Smoked Turkey Bean Soup
Ingredients
  • 1 pound dry white beans
  • 2 smoked turkey legs
  • 1/2 onion, diced
  • 2 bay leaves
  • 2 stalks celery, diced
  • 4 large carrots, sliced
  • 1 (14.5 ounce) can petite diced tomatoes, undrained
  • 2 tablespoons Italian seasoning
  • salt and ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese, divided
Instructions
1
Submerge beans in a spacious container, fill it with liquid, and cover the vessel with a fabric covering. Permit to sit for an extended period of time overnight.
2
Drain and rinse the beans; place them in a large cooking vessel. Introduce turkey legs, an onion, and bay leaves into the pot, fill it with liquid, then bring to a rolling boil over a moderate heat setting. Decrease the heat to a low simmer; cook for 3 hours.
3
Remove bay leaves and discard them. Remove the turkey legs from the liquid, separate the meat from the bones and connective tissues, and return the meat to the broth.
4
Stir in celery, carrots, diced tomatoes, a blend of herbs known as Italian seasoning, salt, and pepper; cook until the celery and carrots are tender, approximately 1 hour.
5
Present the soup in bowls and sprinkle each serving with a small amount of grated Parmesan cheese.