Description
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.
Ingredients
- 1 pound dry white beans
- 2 smoked turkey legs
- ½ 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
- Place beans into a large bowl
- fill the bowl with water
- and cover the bowl with a cloth. Allow to soak overnight.
- Drain and rinse beans; place into a large soup pot. Add turkey legs
- onion
- and bay leaves to the pot
- cover with water
- then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.
- Remove bay leaves and discard. Remove turkey legs from broth
- separate meat from the bones and tendons
- and return meat to broth.
- Stir in celery
- carrots
- diced tomatoes
- Italian seasoning
- salt
- and pepper; simmer until celery and carrots are tender
- about 1 hour.
- Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 12 hrs 20 mins
Servings: 6