Creole Bean Soup Turkey Ham (Printable)

Hearty Creole-inspired bean soup with smoky turkey ham and vibrant vegetables, perfect for a warming meal.

# What you'll need:

→ Meats

01 - 9 oz turkey ham, diced

→ Beans and Pulses

02 - 14 oz canned red kidney beans, drained and rinsed
03 - 14 oz canned white beans, drained and rinsed

→ Vegetables

04 - 1 large onion, finely chopped
05 - 1 bell pepper, diced
06 - 2 celery stalks, diced
07 - 2 medium carrots, sliced
08 - 3 garlic cloves, minced
09 - 14 oz canned diced tomatoes with juice

→ Liquids

10 - 5 cups low-sodium chicken broth

→ Spices and Seasonings

11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp smoked paprika
14 - 1/2 tsp cayenne pepper
15 - 1/2 tsp ground black pepper
16 - 1/2 tsp salt
17 - 1 tbsp olive oil

→ Garnish

18 - Fresh parsley, chopped
19 - Hot sauce

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add the onion, bell pepper, celery, and carrots. Sauté for 6-8 minutes until softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add the diced turkey ham to the pot and sauté for 3 minutes to lightly brown and release its smoky flavors.
04 - Add both types of beans, diced tomatoes with their juice, chicken broth, bay leaves, thyme, smoked paprika, cayenne, black pepper, and salt. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until vegetables are tender and flavors have melded together.
06 - Remove and discard the bay leaves. Taste the soup and adjust salt, pepper, or cayenne as needed.
07 - Ladle hot soup into bowls and garnish with fresh chopped parsley and hot sauce if desired.

# Expert Suggestions:

01 -
  • The combination of two bean varieties creates a creamy, substantial texture that feels indulgent despite being so light on your wallet
  • Turkey ham brings all the smoky depth of traditional ham hocks without the heavy salt or long cooking time
  • Everything simmers in one pot, and somehow the leftovers taste even better the next day
02 -
  • Resist the urge to add salt until the very end, since the turkey ham and broth bring significant sodium to the pot already
  • The soup will continue to thicken as it cools, so if you prefer a thinner consistency, hold back about a half cup of broth to add later
  • Cayenne heat intensifies during cooking, so start with less than you think you need, especially if serving spice-averse eaters
03 -
  • A splash of apple cider vinegar added right at the end brightens all the flavors and makes the beans taste more alive
  • If you can make this the day before you plan to serve it, do, because the beans continue absorbing spices overnight

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