16 Bean Soup
This hearty and flavorful 16 Bean Soup is the ultimate comfort food, perfect for chilly days.
Packed with a mix of tender beans, vegetables like carrots, celery, and leeks, and infused with the rich smoky flavors of turkey and ham, this soup is as filling as it is delicious.
Simmered to perfection in a crockpot, it’s an easy and satisfying dish that’s full of warmth and depth, especially when served with a side of crusty garlic bread for dipping!
Why You’ll Love This Recipe:
People will love this 16 Bean Soup with Smoked Turkey and Ham because it’s a perfect balance of comforting, smoky, and savory flavors.
The mix of beans provides hearty texture, while the smoked turkey and ham infuse the soup with rich, deep flavors.
It’s a complete, nutritious meal that’s easy to make in the crockpot and requires minimal prep.
Plus, the combination of spices, like Worcestershire sauce and red pepper flakes, gives the soup a flavorful kick, making it incredibly satisfying.
Pairing it with garlic bread just takes it to the next level!
Key Ingredients:
16-bean mix: A hearty combination of beans that provides texture and depth.
Smoked turkey leg: Adds a rich, smoky flavor to the broth.
Ham seasoning packet: Enhances the savory profile of the soup with a blend of spices.
Chicken broth: Forms the flavorful base of the soup.
Carrots, celery, leek, onion, and garlic: Fresh vegetables that bring natural sweetness and aroma.
Spices: Ground mustard, Worcestershire sauce, red pepper flakes, garlic powder, and black pepper add layers of flavor.
Bay leaf: Imparts a subtle, herbal note to the soup.
16 Bean Soup
Ingredients:
1 pound 16-bean mix (rinsed and sorted)
1 smoked turkey leg (or use smoked turkey wings)
1 cup carrots, chopped
1 cup celery, chopped
1 leek, cleaned and chopped
1 medium yellow onion, diced
4 garlic cloves, minced
8 cups chicken broth (or vegetable broth for a lighter option)
1 bay leaf
1 packet ham seasoning (from the 16-bean mix)
1 teaspoon ground mustard (for extra tang)
1 teaspoon Worcestershire sauce (adds depth)
1/4 teaspoon red pepper flakes (adjust to taste for heat)
1 teaspoon garlic powder (optional)
1/2 teaspoon black pepper
Salt, to taste (remember the turkey and ham seasoning might already add some salt)
1 tablespoon olive oil (for sautéing)
Crusty garlic bread (to serve with the soup)
Instructions:
Prepare the Beans: Rinse the beans thoroughly and remove any debris. Set aside.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onions, carrots, celery, and leek. Sauté for 5-7 minutes, until the vegetables start to soften. Add the garlic and cook for another minute.
Combine Ingredients in the Crockpot: Transfer the sautéed vegetables to the crockpot. Add the beans, smoked turkey leg, chicken broth, bay leaf, and ham seasoning packet. Stir everything together.
Cook the Soup: Set your crockpot to high for 4-5 hours or low for 7-8 hours, until the beans are tender. If the soup looks too thick, add more chicken broth or water as needed.
Season and Final Touches: Once the beans are tender, remove the smoked turkey leg and shred the meat. Return the shredded turkey to the soup and discard any bones. Stir in the ground mustard, Worcestershire sauce, red pepper flakes, garlic powder, and black pepper. Taste and adjust salt as needed.
Serve: Ladle the soup into bowls and serve with crusty garlic bread on the side for dipping.
Notes:
Beans Variety: The 16-bean mix can vary, so feel free to experiment with different types of beans if needed. If you have trouble finding a pre-packaged 16-bean mix, you can combine several types of dried beans like pinto, kidney, navy, and black beans.
Smoked Turkey Leg: For an extra smoky flavor, you can use a smoked turkey wing or even a ham hock if you prefer. Just make sure to remove the bones before serving.
Slow Cooker Tips: If you’re making this in a slow cooker, you can set it on low for 6-8 hours for a perfectly tender soup. Stir occasionally, if possible, to ensure the beans cook evenly.
Adjusting Seasoning: Taste and adjust the seasoning towards the end. Beans can absorb a lot of flavor, so you may need to add extra salt, pepper, or other spices like thyme or paprika to suit your preferences.
Add-ins: For added richness, you can stir in a little bit of cream or a dollop of sour cream before serving. A sprinkle of fresh parsley or green onions on top also brightens the dish.
Storage: This soup freezes well! If you have leftovers, let it cool completely before transferring to an airtight container for freezing. It can be stored for up to 3 months.
Consistency: If you prefer a thicker soup, you can mash some of the beans or use an immersion blender to break them down slightly while keeping the texture chunky.
Nutrition Information:
Calories: 250 kcal | Protein: 20g | Carbohydrates: 35g | Fiber: 10g | Sugar: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 500mg | Potassium: 500mg
Frequently Asked Questions:
Can I use a different type of meat instead of smoked turkey?
Yes, you can substitute smoked turkey with other meats like ham hocks, sausage, or bacon.
These will give the soup a similar smoky flavor.
Just be sure to adjust the cooking time based on the meat’s size and type.
Can I make this soup ahead of time?
Absolutely! This soup actually gets better as it sits.
You can make it a day or two ahead and store it in the fridge.
It can also be frozen for up to 3 months. Just reheat before serving.
How can I make this soup vegetarian?
To make a vegetarian version, simply omit the smoked turkey and ham seasoning packet.
Use vegetable broth instead of chicken broth and add more seasonings like smoked paprika or liquid smoke to enhance the flavor.
Do I need to soak the beans before cooking?
No, since you’re using a slow cooker, you don’t need to soak the beans overnight.
Rinsing the beans is enough.
The slow cooker will help soften them as it cooks.
How can I make the soup thicker?
If you prefer a thicker soup, you can either mash some of the beans with a potato masher after cooking or blend a portion of the soup in a blender or with an immersion blender.
You can also add a thickener like cornstarch or flour if needed.
Can I use dried beans instead of canned beans?
Yes, dried beans are perfect for this soup!
Just be sure to soak them overnight or use the quick-soak method (boil them for a few minutes, then let them sit for an hour before draining and adding them to the soup).
You may need to adjust the cooking time since dried beans take longer to cook.
How do I know when the soup is done?
The soup is done when the beans are tender and have absorbed the flavors of the broth and seasonings.
This usually takes about 6-8 hours on low in the crockpot.
The beans should be soft but not mushy, and the turkey leg should be easily shreddable.
Can I make this soup in a stovetop pot instead of a slow cooker?
Yes, you can! Just follow the same steps, but instead of using a crockpot, bring everything to a boil in a large pot, then reduce the heat to low and simmer for about 2-3 hours, or until the beans are tender.
You may need to add more liquid during the cooking process to keep it from getting too thick.
Is there any way to speed up the cooking process?
To speed up the process, you could soak the beans beforehand, which will reduce the cooking time.
Alternatively, you can cook the soup on high in the crockpot for 4-5 hours, but it’s best to let it cook low and slow for maximum flavor.
Can I freeze leftovers?
Yes! This soup freezes well. Just let it cool to room temperature before transferring to airtight containers.
It can be stored in the freezer for up to 3 months.
To reheat, simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.