This turkey bean soup recipe can be made in the Instant Pot, slow cooker, or stove top! A hearty soup recipe with leftover turkey you’ll love. This dairy free and gluten free soup recipe is the perfect use for leftover cooked turkey from Thanksgiving or any holiday.
This Turkey Bean Soup Recipe Is:
- Earthy
- Flavorful
- Fresh
- Savory
- Warming
- Hearty
- Gluten Free and Dairy Free
- A Great Recipe for Leftover Thanksgiving Turkey
One Pot Turkey Soup Recipe For the Win!
This bean and turkey soup recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these winter months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
What’s In This Bean and Turkey Soup Recipe?
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Onion
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Carrots
- Bay Leaves: I always add bay leaves to every bean soup I make… it gives the soup a je ne sais quoi which is savory and delicious! When I lived in California I had laurel bay trees in my backyard, and I used to pick the dried leaves… now I buy these online 🙂
- Adobo Seasoning: a really fantastic blend of salt, pepper, garlic, and spice! I like to get one that doesn’t have a lot of salt it in, so I can control the amount of salt going into the dish.
- No Salt Added White Beans: like the kidney beans above, these low sodium cannellini beans are a great addition to this soup. If you’re cooking this soup in the Instant Pot, you can use dried beans… but for stove top or slow cooker instructions, use these canned beans instead.
- Wild Rice: I love adding just a bit of wild rice into this soup, to make it extra hearty. This organic wild rice is the perfect addition to this soup – I made sure to get pure wild rice, and not a blend.
- Cooked Turkey: A great way to use Thanksigiving Leftovers!
- Water
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
- Frozen Peas
- Spinach
Healthy Recipes for Thanksgiving or Holiday Leftovers
This turkey bean soup is a fantastic recipe to use up those leftovers from the holidays. Add leftover turkey to your meal to give it a second life. I always have a plan for how to use leftovers so we don’t throw anything away. Making a large pot of soup is a great way to use up any extra leftovers, and have healthy prepared meals for the week. You can check out all my holiday recipes on The Herbeevore here, and make sure to save those leftovers!
How Do I Make This Turkey and White Bean Soup Recipe?
Instant Pot/Pressure Cooker Instructions
Add all ingredients except spinach and peas to the Instant Pot, stir to combine. Cook on Manual for 25 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, manually release the steam carefully. Open the lid and stir in the peas and spinach. Taste, and adjust seasoning as needed, adding more salt or pepper to taste.
Stove Top Instructions
Use canned beans for this instead of dried. Add all ingredients except spinach and peas to a large stock pot. Stir and bring to a boil. Cover with a lid, and reduce heat to a slow simmer. Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure wild rice don’t stick to the bottom of the pot and burn. Add the peas and spinach in 10 minutes before serving. Stir, taste, and adjust seasoning as needed.
Slow Cooker Instructions
Add all ingredients to the Slow Cooker or Crock Pot, stir to combine. Cook On High for 6 hours, or Low on 8 hours. Rice and beans should be cooked all the way through. Stir, taste, and adjust seasoning as needed.
Other Dairy Free Turkey Recipes You’ll Love!
Instant Pot Turkey Alfredo (Dairy Free, Gluten Free)
Stuffed Acorn Squash with Ground Turkey (Keto, Gluten Free, Dairy Free)
Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)
Get the Same Ingredients I Used For My White Bean and Turkey Soup Recipe with Wild Rice:
As always, if you make this dairy free and gluten free turkey soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Turkey Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion sliced
- 4 cloves garlic chopped
- 3 carrots sliced
- 4 bay leaves
- 1 teaspoon Adobo seasoning
- 1.5 cups white beans dried
- 1 cup wild rice
- 2 cups cooked turkey chopped into bite sized pieces
- 12 cups water
- 1 teaspoon Himalayan sea salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 cups frozen spinach
Instructions
Instant Pot/Pressure Cooker Instructions
- Add all ingredients except spinach and peas to the Instant Pot, stir to combine. Cook on Manual for 25 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, manually release the steam carefully. Open the lid and stir in the peas and spinach. Taste, and adjust seasoning as needed, adding more salt or pepper to taste.
Stove Top Instructions
- Use canned beans for this instead of dried. Add all ingredients except spinach and peas to a large stock pot. Stir and bring to a boil. Cover with a lid, and reduce heat to a slow simmer. Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure wild rice don’t stick to the bottom of the pot and burn. Add the peas and spinach in 10 minutes before serving. Stir, taste, and adjust seasoning as needed.
Slow Cooker Instructions
- Add all ingredients to the Slow Cooker or Crock Pot, stir to combine. Cook On High for 6 hours, or Low on 8 hours. Rice and beans should be cooked all the way through. Stir, taste, and adjust seasoning as needed.
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!
Pingback:Leftover Turkey Noodle Soup Recipe (Gluten Free, Dairy Free)
Pingback:Leftover Turkey Lemon Rice Soup Recipe (Gluten Free, Dairy Free)
Pingback:Dairy Free Sausage & Gnocchi Soup (Vegan & Vegetarian Options)
This is a delicious stick to your ribs soup great for the season