The year is almost over and you’ve likely got plenty of Tupperware and cooking pots still filled with yummy holiday leftovers to eat. All of the friends and family have gone back home and you’re left figuring out how to not let your Christmas turkey go to waste. Luckily, Randall Beans has a bean-centric solution for this end of the year conundrum!turkey and bean soup

This delicious and easy to make turkey and bean soup is sure to please your eaters whether for lunch, and a quick snack, or a way to warm up at dinner time. It’ll also help your leftovers make it all the way to the end of the year! You just can’t beat a tasty meal that’s also helpful.

Turkey stock can easily be made with a slow cooker and any leftover bone from the turkey breast. Make sure to remove all fat but leave any meat scraps on the bone to pull in all the juicy flavors from the leftovers. Place the bone in the slow cooker and add water until most of the bone is covered (about 12-14 cups.) Cover and set on low for 8 hours. Strain to remove any chicken and bones left behind. Store in a container for up to 5 days or freeze. Alternatively you can use chicken or vegetable stock if you need to prepare this soup quickly.

Serves 8-10

Ingredients:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoon fresh chopped oregano
  • 2 teaspoons fresh chopped rosemary
  • 2 garlic cloves, minced
  • 6 cups turkey stock
  • 1 sweet potato, diced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups cooked turkey breast, shredded
  • 3 cups Randall Beans Great Northern Beans, drained and rinsed
  • 1 cup cooked spinach

Instructions:

In a large stock pot, heat olive oil over medium heat. Sweat the onions, carrot and celery until soft, about 3 minutes. Stir in the thyme, oregano, rosemary and garlic and cook 2 more minutes.

Stir in the sweet potato and pour in the turkey stock. Cover and bring to a boil, then simmer for 10 minutes or until sweet potatoes are fork tender. Taste the broth and season with salt and black pepper.

Add the shredded turkey breast meat, the great northern beans and the cooked spinach and cook for 3 minutes until everything is heated through.

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