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.

A bag of Hurst's 15 bean soup mix with a bowl of turkey, vegetable, and bean soup.

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.

dried beans on a counter with fresh parsley

Overnight method

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.

Quick soak

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.

dried beans soaking in a bowl of water

How to make turkey and bean soup

ingredients 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.

a child peeling carrot to use in soup

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.

girl cutting celery to make soup

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.

girl adding carrots and celery to a slow cooker to make soup

Now you can add your thyme, pepper, and grate fresh ginger into the slow cooker too.

girl grating fresh ginger into a slow cooker soup

Stir and then cook on low for about 8 hours, or until the beans are cooked through.

a ladle filled with beans, turkey and vegetables from a slow cooker

We made enough of this soup to freeze some in containers for a second meal.

green soup bowls with handles filled with turkey and bean soup

Where to buy Hurst Beans

If you are looking to find Hurst’s 15 BEAN SOUP locally, check out and click their store locator.

Yield: 8-10 servings

15 Bean and Turkey Slow Cooker Soup

15 Bean and Turkey Slow Cooker Soup
Prep Time 8 hours 45 minutes
Cook Time 8 hours
Total Time 16 hours 45 minutes


  • 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)


  1. Rinse and then soak the beans in water overnight. Rinse again and put them into the slow cooker.
  2. Peel and slice the carrot. Slice the celery and onion and add all to the slow cooker.
  3. Crush the garlic, and add to the slow cooker with the pepper, thyme, and chicken broth.
  4. Grate fresh ginger into the slow cooker and stir all ingredients.
  5. Cook on low for 8 hours or until the beans are cooked through.

More Great Recipes From Kids Activities Blog

This is the best turkey sandwich ever!

Check out this Insta Pot Rice and Chicken Recipe!

We have this super delicious Taco Soup Recipe!

You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *


  1. 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.
    Happy eating!

    P.S. I’llinois continue eating kidney beans — COOKED!