Flexible Smoked Turkey and Bean Soup

Ingredients

• 1 cup Onion (diced)
• 0.5 cup Carrot (diced, cut slightly smaller than onion)
• 0.5 cup Celery (diced)
• 2 tablespoons Avocado Oil (for sweating aromatics)
• 1 teaspoon Salt (plus additional to finish)
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Dried Thyme
• 4 cups Chicken Stock (homemade or high‑quality store‑bought)
• 1 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 2 cups Smoked Turkey (shredded leftover smoked turkey)
• 15 ounces Butter Beans (drained, reserve liquid for thickening)
• 28 ounces Whole Peeled Tomatoes (canned, whole; break up during cooking)
• 1 tablespoon Sumac (for finishing acidity)
• 2 tablespoons Pecorino Romano (freshly grated)
• 0.5 cup Croutons (store‑bought or homemade)
• to taste Freshly Ground Black Pepper

Instructions

1. Prep Aromatics

   Dice the onion, carrot, and celery. Cut the carrots slightly smaller than the onion pieces so they cook evenly.

   Time: PT10M

2. Sweat Aromatics

   Add avocado oil to the cold stockpot, then add the diced aromatics and a heaping pinch of salt. Heat over medium‑low and stir occasionally for about 5 minutes until the vegetables are softened but not browned.

   Time: PT5M

   Temperature: Medium low

3. Add Herbs

   Stir in 1 tsp dried oregano and 0.5 tsp dried thyme. Let them hydrate for 1 minute.

   Time: PT1M

4. Introduce Flavorful Liquids

   Pour in 4 cups chicken stock and 1 cup dry white wine. Increase heat to medium‑high and bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium high

5. Add Chunkies

   Add the shredded smoked turkey, drained butter beans (reserve the bean liquid), and the whole canned tomatoes. Using a cocktail strainer, add about six whole tomatoes, breaking them up with the spoon as they enter the pot.

   Time: PT3M

6. Simmer Soup

   Reduce heat to medium‑low, cover, and let the soup simmer gently for 30 minutes, allowing flavors to meld and the turkey to become tender.

   Time: PT30M

   Temperature: Medium low

7. Break Down Tomatoes

   After 30 minutes, use a potato masher to crush any whole tomato pieces that have not broken down.

   Time: PT2M

8. Season and Finish

   Turn heat to the lowest setting. Add an additional 1 tsp salt (adjust to taste) and a pinch of freshly ground black pepper. Stir in the reserved bean liquid if you desire a thicker broth.

   Time: PT5M

   Temperature: Low

9. Table‑Side Garnish

   At the serving bowls, sprinkle 1 tbsp sumac, 2 tbsp grated Pecorino Romano, and a handful of croutons. Optionally add a drizzle of olive oil.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Onion: Leek, Shallot
• Instead of Carrot: Parsnip, Sweet potato
• Instead of Celery: Fennel stalk, Celery heart
• Instead of Avocado Oil: Extra virgin olive oil, Canola oil
• Instead of Salt: Kosher salt, Sea salt
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Thyme: Fresh thyme
• Instead of Chicken Stock: Vegetable stock, Water with bouillon
• Instead of Dry White Wine: Dry sherry, Apple cider vinegar (1/4 cup)
• Instead of Smoked Turkey: Cooked chicken, Ham
• Instead of Butter Beans: Great Northern beans, Cannellini beans
• Instead of Whole Peeled Tomatoes: Diced tomatoes, Crushed tomatoes
• Instead of Sumac: Lemon zest, Red wine vinegar
• Instead of Pecorino Romano: Parmesan, Grana Padano
• Instead of Croutons: Tortilla chips, Crispy fried onions

Equipment Needed

• Large Stockpot (6‑qt)
• Wooden Spoon
• Cocktail (Julep) Strainer (optional)
• Potato Masher (optional)
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Sweating aromatics without browning
• Hydrating dried herbs before simmering
• Gentle simmer to keep turkey tender
• Mashing tomatoes for proper texture
• Final seasoning adjustment at low heat

Chef Tips from the Video

• Sweating aromatics over medium‑low extracts sweetness without caramelization.
• Using wine adds depth and a subtle acidity that balances the richness.
• Sumac provides a lemon‑like brightness without adding citrus moisture.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑sized bags for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and freeze the mirepoix (onion, carrot, celery) in portion bags.
• Make homemade chicken stock ahead of time and store frozen.
• Shred leftover turkey a day ahead and keep refrigerated.