Homestyle Leftover Turkey Bean Soup Recipe
Introduction
This Homestyle Leftover Turkey Bean Soup is a comforting and hearty way to transform your turkey leftovers into a delicious meal. Packed with vegetables, tender turkey, and creamy beans, it’s perfect for cozy evenings and easy to prepare in a pressure cooker.
Ingredients
- 2 cups diced celery
- 2 cups diced carrots
- 1 large yellow onion, diced
- 4 tbsp butter
- 1½ tsp poultry seasoning
- 1 tsp salt
- 20 oz Hurst’s Hambeens Great Northern Beans (1 package, dried)
- 8 cups chicken broth or vegetable broth
- 1/3 cup cornstarch
- 1/4 cup water
- 3 cups diced leftover turkey
- Fresh chopped parsley, for garnish
Instructions
- Step 1: Set the pressure cooker to sauté mode and add the celery, carrots, onion, butter, poultry seasoning, and salt. Sauté for 5 to 7 minutes, until the onion becomes translucent.
- Step 2: Add the dried Great Northern Beans and chicken broth to the pot. Close the lid, set to manual high pressure, and cook for 45 to 55 minutes. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.
- Step 3: Open the pressure cooker and switch back to sauté mode. Mix the cornstarch and water until smooth, then slowly stir it into the soup. Add the diced leftover turkey and simmer for 5 to 10 minutes, until the soup thickens.
- Step 4: Garnish with fresh chopped parsley and serve warm. Enjoy your comforting bowl of turkey bean soup!
Tips & Variations
- If you don’t have leftover turkey, cooked chicken works well as a substitute.
- For extra flavor, add a bay leaf during pressure cooking and remove before serving.
- You can substitute vegetable broth to make this recipe vegetarian-friendly by omitting turkey and adding extra beans or vegetables.
- Soaking the dried beans overnight can reduce cooking time and improve digestibility, but it’s not required with a pressure cooker.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of dried beans?
Yes, you can substitute canned Great Northern beans to save time. Add them after sautéing the vegetables and reduce the cooking time, as canned beans do not require pressure cooking.
What if I don’t have a pressure cooker?
You can make this soup in a large pot on the stove. Rinse and soak the dried beans overnight, then cook the soup on low heat for about 2 to 3 hours until the beans are tender. Adjust liquid as needed during cooking.
PrintHomestyle Leftover Turkey Bean Soup Recipe
This Homestyle Leftover Turkey Bean Soup is a hearty and comforting dish that makes the most of your leftover turkey. Featuring diced celery, carrots, onions, and flavorful Great Northern Beans, this soup is enhanced with poultry seasoning and thickened with a cornstarch slurry. Prepared in a pressure cooker for tender beans and rich flavors, it’s perfect for a cozy meal that’s both satisfying and simple to make.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
Vegetables & Aromatics
- 2 cups diced celery
- 2 cups diced carrots
- 1 large yellow onion, diced
Liquids & Broth
- 8 cups chicken broth (or vegetable broth)
- 1/4 cup water
Proteins & Beans
- 20 oz Hurst’s Hambeens Great Northern Beans (1 package, dried)
- 3 cups diced leftover turkey
Seasonings & Others
- 4 tbsp butter
- 1½ tsp poultry seasoning
- 1 tsp salt
- 1/3 cup cornstarch
- Fresh chopped parsley (for garnish)
Instructions
- Sauté Vegetables: Set the pressure cooker to sauté mode and add diced celery, carrots, onion, butter, poultry seasoning, and salt. Cook for 5-7 minutes, stirring occasionally, until the onions become translucent and the vegetables are lightly softened.
- Cook Beans Under Pressure: Add the dried Great Northern Beans and chicken broth into the pot. Secure the lid and select the manual setting, cooking on high pressure for 45-55 minutes. After cooking, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure to open the lid.
- Thicken the Soup: Switch the cooker back to sauté mode. In a small bowl, mix the cornstarch and water to form a slurry. Slowly stir this mixture into the soup to thicken. Add the diced leftover turkey and simmer for another 5-10 minutes, stirring occasionally, until the soup thickens and the turkey is heated through.
- Serve and Garnish: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm for a comforting and satisfying meal.
Notes
- Hurst’s Hambeens Great Northern Beans are used here as the primary bean; if unavailable, other Great Northern or cannellini beans can be substituted, but cooking times may vary.
- Adjust seasoning according to taste after cooking; additional salt or poultry seasoning can be added if desired.
- Leftover turkey adds protein and flavor but can be replaced with leftover chicken if preferred.
- The cornstarch slurry helps thicken the soup without altering the flavor significantly.
Keywords: leftover turkey soup, turkey bean soup, pressure cooker soup, Great Northern beans soup, homestyle turkey soup
