Leftover Turkey Soup
This turkey soup is extra hearty thanks to the variety of beans and it's spiced up a bit with Cajun flavor.
- 1 package Hurst's Beans 15 Bean Cajun Soup
- 3 carrots peeled and diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 1 sweet onion diced
- 6 cups chicken broth
- 2 cups water
- 2 cups leftover turkey chopped or shredded
- salt and pepper to taste
Rinse the beans and sort through to remove any debris. Set aside the seasoning packet.
Add the beans, carrots, celery, onion, garlic, chicken broth, and water to a 6 quart slow cooker and stir. Cover and cook on high for 5 hours.
Add the turkey and Cajun seasoning packet to the beans and stir well to combine. Taste and add salt and pepper, if desired.
Cover and cook on high for 1 more hour.
Serve immediately or reduce slow cooker heat to 'warm' until ready to serve.
Calories: 347kcal | Carbohydrates: 51g | Protein: 26g | Fat: 3g | Cholesterol: 38mg | Sodium: 724mg | Potassium: 1377mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3900IU | Vitamin C: 21mg | Calcium: 121mg | Iron: 4.5mg