Chunky Turkey 15 Bean Soup


1 (20 oz) bag 15 bean soup dried beans(I used Hurst’s)
10 cups water
¼ cup butter
1 tablespoon olive oil
1 large onion, diced
4 carrots, peeled and thinly sliced
3 stalks celery, thinly sliced
1 teaspoon garlic powder
½ teaspoon Lawry’s seasoned salt
½ teaspoon chili powder
2 tablespoons lemon juice
4 cups chicken broth
1 can (14.5oz) diced tomatoes
2 smoked turkey legs or turkey meat, dice the meat
salt and pepper to taste


Place rinsed beans in a large pot with 10 cups of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 1½ hours. Stir occasionally.
When the beans only have 10 minutes left to boil, in a sauté pan over medium heat, melt the butter and oil. Add the onion, carrots, celery, garlic powder, seasoned salt and chili powder. Stir occasionally for 5 minutes. Pour the vegetables into the bean pot and add the lemon juice, chicken stock and can of diced tomatoes.
Lower temperature to a simmer, cover and cook for 30-45 minutes. Stir occasionally.
A couple of minutes before cooking is complete, add contents of seasoning packet that came with the soup mix and stir all together. Salt and pepper to taste.


Chunky Turkey 15 Bean Soup is a cozy, delicious, easy and satisfying way to enjoy tons of veggies and chunks of smoked turkey! Your family will love it.


12 servings


Monday, February 8, 2016 - 8:17am


Related Cooking Videos