Creole Bean Soup with Turkey (Printable)
A hearty Southern-inspired soup combining tender turkey, creamy beans, and classic Creole spices for a warming, flavorful meal.
# What You'll Need:
→ Meats
01 - 1 pound cooked turkey breast or thigh, shredded or diced
→ Beans and Legumes
02 - 14 ounces canned red kidney beans, drained and rinsed
03 - 14 ounces canned white beans, drained and rinsed
→ Vegetables
04 - 1 large onion, finely chopped
05 - 2 celery stalks, diced
06 - 1 green bell pepper, diced
07 - 2 carrots, diced
08 - 3 garlic cloves, minced
09 - 14 ounces canned diced tomatoes with juices
→ Liquids
10 - 6 cups low-sodium chicken or turkey broth
→ Spices and Seasonings
11 - 2 teaspoons Creole seasoning blend
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon cayenne pepper
14 - 2 bay leaves
15 - 1/2 teaspoon dried thyme
16 - Salt and black pepper to taste
→ Fresh Herbs and Oils
17 - 2 tablespoons fresh parsley or green onions, chopped for garnish
18 - 2 tablespoons olive oil
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, bell pepper, and carrots. Sauté for 6 to 8 minutes until softened.
02 - Stir in garlic, Creole seasoning, smoked paprika, cayenne, thyme, bay leaves, and a pinch of salt and pepper. Cook for 1 minute until fragrant.
03 - Add diced tomatoes with juices, red kidney beans, white beans, and cooked turkey. Pour in the broth and bring to a boil.
04 - Reduce heat to low, cover the pot, and simmer for 45 to 60 minutes, stirring occasionally until flavors meld.
05 - Taste and adjust seasoning as needed. Remove bay leaves before serving.
06 - Ladle soup into bowls and garnish with fresh parsley or green onions.
# Expert Suggestions:
01 -
- The combination of two bean varieties creates incredible texture that somehow feels both rustic and sophisticated at once.
- It transforms basic pantry ingredients into something that tastes like it's been perfected in a Louisiana kitchen for generations.
02 -
- Adding the beans fully drained and rinsed makes a huge difference in the final texture, as I discovered when I once skipped this step and ended up with a gummy soup.
- The soup actually tastes better the next day, so making it ahead and reheating gently gives the most developed flavor profile.
03 -
- When reheating, add a splash of fresh broth or water to maintain the perfect consistency, as the beans continue to absorb liquid even after cooking.
- Save the Parmesan rinds in your freezer and toss one into the pot while simmering for an incredible depth of flavor that doesnt overwhelm the Creole seasoning.