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close up of turkey soup in a white bowl.
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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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Calories 347kcal

Ingredients

  • 20 ounces dried 15 bean soup mix see notes
  • 3 medium carrots peeled and diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 1 medium sweet onion diced
  • 6 cups chicken broth
  • 2 cups water
  • 2 cups leftover turkey chopped or shredded
  • 1 tablespoon Cajun seasoning more to taste
  • salt and pepper to taste

Instructions

  • Rinse the beans and sort through to remove any debris.
  • 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.

Video

Notes

We use Hurst's 15 Bean Cajun Soup, which comes with a mix of at least 15 dried beans and has a Cajun seasoning packet inside. If you can't find this brand, you can use any mix of dried beans, including pinto, garbanzo, kidney, lima, and black beans. 
If you do use the Cajun soup mix that has the seasoning packet, use that instead of the Cajun seasoning called for in the recipe. Otherwise, add in the Cajun seasoning of your choice (we like Tony Chachere's) to suit your tastes. We start with one tablespoon and increase as needed.
There's no need to soak the beans prior to cooking.

Nutrition

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