Tuscan Smoked Turkey & Bean Soup

WINNER: First Place (Dry Beans and Peas)

By Susan B., Denny T., Sarah C. and Tara J. from Ira B. Jones Elementary, Asheville, North Carolina.


A bowl of our hearty soup will tantalize your taste buds with the smoky flavor of tender turkey chunks & the rich aroma of our seasoned broth. Simmered with a colorful array of healthy vegetables, this entrée is sure to tease & please the senses and warm the toes!

Nutrition Facts

Serving size: 1 cup (8 oz.)

From Fat17.4%
From Saturated Fat4.37%
From Sugar3.48%


Ingredient 6 servings 50 servings
Dried Navy Beans 4 ¼ oz 2 lbs + 4oz.
Fresh Kale-Chopped2 oz 17 oz.
Fresh Onion-Diced2 oz 17 oz.
Fresh Celery-Diced1.5 oz 12 ½ oz.
Fresh Carrots-Diced 1.5 oz 12 ½ oz.
Tomato Paste 1.5 Tbs ¾ cup
Fresh Garlic-Minced 1 Tbs ½ c. + 1 tsp
Chicken Stock (Low Sodium-Non MSG) 32 oz2 gal + 1 ½ c.
Fresh Parsley-Chopped½ Tbs 4 Tbs.
Fresh Thyme-Chopped½ Tbs 4 Tbs.
Fresh Basil-Chopped½ Tbs 4 Tbs.
Black Pepper1/8 tsp1 tsp.
Salt (optional)¼ tsp 2 tsp.
Smoked Turkey – Diced- 3 lbs. + 2 oz.


CCP: Heat to 165 degrees F or higher for at least 15 seconds

1) Soak & cook dried navy beans according to manufacturer’s directions. Quick chill and refrigerate until use.

2) Wash all vegetables before use. Place kale, diced vegetables, tomato paste & garlic in stock pot. Sweat vegetable mixture over medium-high heat until vegetables are softened and onions are translucent. Stir frequently.

3) Add chicken stock, cooked beans, salt and pepper to vegetable mixture.

4) Reduce temperature to medium/low heat. Cover with lid and simmer for 20 minutes. Stir occasionally.

5) Add diced smoked turkey and fresh herbs to soup and simmer a minimum of 10 additional minutes.

VEGETARIAN OPTION Omit smoked turkey, substitute vegetable stock for chicken stock and add 1/8 tsp. liquid hickory smoke flavoring.