My grandmother used to make this soup every January with the leftover turkey bone from Thanksgiving dinner. The whole house would smell incredible while it simmered on the stove for hours, and we’d all keep sneaking tastes until she finally shooed us out of the kitchen.
I didn’t start making it myself until a few winters ago when I found some turkey hocks at the grocery store and remembered how much I loved that soup. My first attempt was pretty good, but it wasn’t until my third try that I figured out the secret to getting it just right.
Now my family asks me to make it every time the temperature drops below 50 degrees. It’s become our official cold weather comfort food, and I think it’ll become yours too.
What Makes This Recipe Special?
The magic happens during those long hours of simmering. The turkey hocks break down and release all their savory, rich flavor into the broth while the beans get creamy and tender.
That combination of smoky turkey and creamy beans creates this rich, satisfying soup that tastes like it’s been passed down through generations. Even though it takes time, most of it is hands-off cooking.
The vegetables add sweetness and texture, while that little splash of vinegar at the end brightens everything up and balances out the richness.
Why You’ll Love This Recipe
It’s one of those recipes that gets better the longer it sits. Day two soup is always better than day one soup.
You can start it in the morning and let it simmer all day. Your house will smell amazing, and dinner will be ready when you are.
It’s incredibly filling and feeds a crowd. One pot makes enough for dinner plus plenty of leftovers for lunch the next day.
Plus, it’s budget-friendly. Turkey hocks are usually pretty cheap, and dried beans cost almost nothing.
Recipe Tips for Success
Don’t skip soaking the beans overnight. It really does make a difference in how evenly they cook.
Keep an eye on the liquid level while it’s simmering. You might need to add more broth or water as it cooks down.
The turkey hocks are done when the meat falls off the bone easily. This usually takes 2-3 hours, but some might need longer.
Taste the soup before you add salt. Turkey hocks can be salty depending on how they’re processed, so you might not need much.
That splash of vinegar at the end isn’t optional. It really does brighten up the whole soup and cuts through the richness.
What You’ll Need
1 pound dried white beans (navy, cannellini, or great northern work great)
2 smoked turkey hocks
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken or vegetable broth (or water)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon smoked paprika (optional, but really good)
Salt and freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
1 tablespoon apple cider vinegar or lemon juice
I usually use navy beans because they hold their shape well, but any white bean works fine. Turkey hocks are usually in the meat section near the other poultry products or sometimes in the frozen section.
If you can’t find turkey hocks, a leftover turkey bone works great too. Just use whatever you have.
Step by Step Instructions
1. Soak the beans overnight.
Rinse the beans under cold water and pick out any stones or weird-looking beans. Cover them with water and let them soak overnight. If you forget, you can quick-soak them by boiling for 2 minutes, then letting them sit for an hour.
2. Start the soup base.
Heat a little oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until they’re softened, about 5 minutes.
3. Add garlic and aromatics.
Add the garlic and cook for another minute until it smells good. Don’t let it burn or it’ll taste bitter.
4. Add everything else.
Drain your soaked beans and add them to the pot along with the turkey hocks, bay leaf, thyme, parsley, and smoked paprika if you’re using it. Pour in the broth until everything is covered.
5. Bring to a boil and simmer.
Bring the whole thing to a boil, then reduce the heat to low, cover, and let it simmer for 2-3 hours. Stir occasionally and add more liquid if it gets too thick.
6. Check the turkey hocks.
The turkey hocks are done when the meat falls off the bone easily. Remove them from the pot and let them cool enough to handle.
7. Shred the turkey.
Remove all the meat from the bones and shred it up. Toss the bones and any gross fatty bits. Add the shredded turkey back to the soup.
8. Season and finish.
Taste the soup and add salt and pepper if it needs it. Stir in that tablespoon of vinegar or lemon juice. It really makes a difference.
9. Serve it up.
Ladle into bowls and sprinkle with fresh parsley. Serve with some crusty bread for dipping.
How to Get the Perfect Consistency
Some people like their bean soup thick, others like it more brothlike. The good news is you can adjust it however you want.
For thicker soup, mash some of the beans against the side of the pot with a wooden spoon. This releases the starch and thickens everything up.
You can also scoop out about a cup of the soup, blend it until smooth, and stir it back in. This gives you a creamy base with whole beans for texture.
If it gets too thick, just add more broth or water until it’s the consistency you like.
Variations to Try
Add some diced potatoes in the last hour of cooking for a heartier soup.
Throw in some chopped kale or spinach in the last 10 minutes for extra nutrition.
Use different beans like black-eyed peas or pinto beans for a change of pace.
Add some hot sauce or red pepper flakes if you like a little heat.
For extra smoky flavor, use smoked paprika and maybe add some smoked turkey sausage along with the turkey hocks.
Storage and Reheating
This soup keeps beautifully in the fridge for up to 4 days. It actually tastes better the next day after all the flavors have had time to meld.
It freezes well too, up to 3 months. Just let it thaw in the fridge overnight before reheating.
When you reheat it, you’ll probably need to add some water or broth because it thickens up as it sits.
Heat it slowly over medium-low heat, stirring occasionally, until it’s heated through.
Frequently Asked Questions
Can I use canned beans instead?
You can, but the texture won’t be quite the same. Use about 3-4 cans of white beans and add them in the last 30 minutes of cooking.
What if I can’t find turkey hocks?
A leftover turkey bone works great, or you can use turkey wings or drumsticks. The flavor will be a little different but still delicious.
How do I know when the beans are done?
They should be tender enough to mash easily with a fork but not falling apart completely. This usually takes 2-3 hours.
Can I make this in a slow cooker?
Absolutely. Sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours.
Why is my soup not very flavorful?
Make sure you’re using enough salt and don’t skip that splash of vinegar at the end. Also, the longer you simmer it, the more flavor develops.
What if my soup is too salty?
Add some water or unsalted broth to dilute it. You can also add a diced potato, which will absorb some of the salt.
Can I add other vegetables?
Sure! Root vegetables like turnips or parsnips would be good. Just add them based on how long they take to cook.
