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Cajun 15-Bean Soup with Turkey
Cajun 15-Bean Soup with Turkey is hearty and a little spicy with tender beans, carrots and celery. A cozy way to use up leftover holiday turkey.
Ingredients
- 1 (20-ounce) package Hurst’s HamBeens Cajun 15 Bean Soup
- 1 medium yellow onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 8 cups chicken stock
- 2 cups water
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups leftover Turkey diced
- 1 (15-ounce) can diced tomatoes
Instructions
- Rinse and sort through the beans, check for any unwanted debris and discard.
- Add rinsed beans, onion, celery, carrots, chicken stock, water, and Hurst’s Cajun seasoning packet into a 4-6 quart Dutch oven, stir to combine.
- Bring to a boil then reduce heat, cover, and continue a medium boil for 70 minutes.
- Check beans for doneness. If beans are tender, add turkey and tomatoes.
- Cook for an additional 30-45 minutes, keep warm until ready to serve.
- Serve with long grain rice or cornbread.
Notes
Leftover ham: Leftover ham works just as well as turkey.
Check the beans: Make sure the beans are tender before adding the turkey and tomatoes. Acid added early can keep them firm.
Sort the beans: Spread the beans out and pick out any small stones or broken beans before rinsing.
Storage: Keep leftovers covered in the fridge for up to 4 days, or freeze them for up to 3 months.
Nutrition
Serving: 1cup | Calories: 287kcal | Carbohydrates: 32g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 523mg | Fiber: 7g | Sugar: 7g
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