Homemade 15 Bean and Leftover Turkey Slow Cooker Soup Recipe
This post is sponsored by Hurst Beans.
Are you looking for a recipe to use some of that leftover turkey from the holidays? We are putting the kids to work in the kitchen today to make a delicious 15 bean and leftover turkey soup recipe.
The kids are doing virtual learning from home right now so to mix up their school day we are incorporating life skills lessons for them too.
My 14-year-old daughter helped me out with this recipe. Kids of different ages will be able to do a variety of things from peeling, to chopping, and grating. They will also learn how to soak dried beans, use a slow cooker, and add flavor to meals. I’m sure there’s a little science for them to learn in how the beans re-hydrate too.
How to soak beans for cooking
There are two methods you can use for re-hydrating your beans ready to cook them.
With the overnight method of soaking your beans, you will want to check them for any foreign materials and grains. Rinse the beans, then soak them in water overnight. Don’t forget to rinse again before adding them to the slow cooker.
If you’ve forgotten to soak your beans overnight … like I did before making this soup, then use the quick soak method. Make sure to check the beans for foreign materials and grains first. Rinse the beans, and then put them in a pot of water on the stove. Make sure the water covers them by about 2 inches. Bring the water to a boil and continue boiling for 5-minutes. Remove from the heat, put a lid on the pot and let the beans soak in the warm water for an hour. Make sure to rinse the beans one last time before adding them to the slow cooker.
How to make turkey and bean soup
My daughter is old enough to chop, grate, and peel. Actually, with just a little instruction from me, she can take on making most of this meal on her own. Younger children will need more instruction (and help) especially using anything sharp.
Once the beans are soaked and rinsed set them aside. Start cutting up the leftover turkey, grating the carrot and ginger, and then slicing the onions, carrots, and celery. Teach them how to crush garlic, remove the leaves from the herb stalks, and measure broth.
Add all of your ingredients to the slow cooker starting with the vegetables and turkey. Add the broth after the vegetables and meat so that it doesn’t splash.
Now you can add your thyme, pepper, and grate fresh ginger into the slow cooker too.
Stir and then cook on low for about 8 hours, or until the beans are cooked through.
We made enough of this soup to freeze some in containers for a second meal.
Where to buy Hurst Beans
If you are looking to find Hurst’s 15 BEAN SOUP locally, check out hurstbeans.com and click their store locator.
15 Bean and Turkey Slow Cooker Soup
- 20 oz bag Hurst HamBeens 15 Bean Soup
- 8 cups low-sodium chicken broth
- 1 large carrot
- 3 stalks celery
- 1 white onion
- 3 cloves garlic
- 2 tsp grated ginger
- 1 tbs fresh thyme
- pinch of pepper
- parsley (to garnish)
- Rinse and then soak the beans in water overnight. Rinse again and put them into the slow cooker.
- Peel and slice the carrot. Slice the celery and onion and add all to the slow cooker.
- Crush the garlic, and add to the slow cooker with the pepper, thyme, and chicken broth.
- Grate fresh ginger into the slow cooker and stir all ingredients.
- Cook on low for 8 hours or until the beans are cooked through.
Per the US FDA (“Bad Bug Book” p254) kidney beans in that 15 bean package contain high amounts of the somewhat toxic phytohemagglutinin and should be hard boiled for at least 10 minutes (not 5) to remove the toxin and that water discarded. They (the FDA) actually recommend 30 minutes of boiling.
I just came across this tidbit of info while shelling seeds (i.e. which I now know to be beans) picked from my garden “green bean” plants for next summers planting. While doing such I became curious about green beans vs beans. Incidently, besides learning about that, I then found out about the phytohemagglutinin at Wikipedia and researched further.
P.S. I’llinois continue eating kidney beans — COOKED!
Hi, Richard! Thank you for sharing!