Today’s recipe is a wholesome and rustic smoked turkey bean soup. I enjoy this soup on an early Saturday evening, and so do my friends, when they time their visits right.

This is a simple soup, with only a little work soaking the pinto beans overnight. Once the beans are soaked, smoked turkey bean soup is a one pot meal that requires the addition of just a few vital ingredients and a couple of hours simmering.


Smoked Turkey Bean Soup by Diverse Dinners


I have a hard time leaving this soup alone while it’s cooking, because it’s so darn tasty! It’s the smoked turkey, it beckons you to the stove. I used a sliced turkey drumstick, but any meaty cut of a smoked turkey will do. Your kitchen will be filled with a smokey meaty scent as soon as the flavors begin to release when cooking. That smell alone will open up your appetite and have you excited about getting your very own bowl of smoked turkey bean soup.

If you are a fond of hot and spicy, you can add some slices of your favorite chili. Sliced fresh chillies will truly upgrade this smokey soup, but only if you enjoy spicy food, of course.

You can also garnish with lemon – I wish I thought of that before I took these pics! But just a small wedge, you don’t want to overpower your soup.


Smoked Turkey Bean Soup by Diverse Dinners


This is a very simple soup, but you can make it simpler. This soup will you yours in minutes if you use canned beans instead of dried. Enjoy.



178 cal


2 g


32 g


9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Smoked Turkey Bean Soup

15 minPrep Time

2 hrCook Time

2 hr, 15 Total Time

Save RecipeSave Recipe


  • 2 cups pinto beans
  • Heavy pinch dried oregano
  • 4 cups water for soaking
  • 4 cups water for cooking
  • 2 lb smoked turkey leg (sliced)
  • Handful fresh parsley
  • 3 celery sticks (halved)
  • 1 large yellow onion (quartered)
  • 2 medium potatoes (peeled and quartered)
  • 2 cups chicken stock (unsalted) - more if needed
  • Equipment & Utensils
  • 1 large saucepan with cover


  1. Spread beans on a tray and check for tiny stones and debris.
  2. Soak pinto beans with oregano overnight in 4 cups of water.
  3. Once beans have soaked, drain and tip into saucepan.
  4. Add another 4 cups of water, then place on high heat until liquid is bubbling, then lower to a simmer and cook until beans are soft to the bite (approx. 1 1/2 hours)
  5. Once beans are cooked skim off any froth that appears.
  6. Add turkey, parsley, celery sticks, onion and potatoes.
  7. Pour chicken stock on top then stir and combine, then place on high heat.
  8. Once liquid begins to bubble lower heat to a simmer and cover.
  9. Allow soup to simmer for 30 mins. If your soup begins to dry out a little, or you just need more liquid in your soup, and additional chicken stock a cup at a time, as necessary.
  10. Stir up ingredients and taste to make sure the flavor is to your liking, then serve.