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–+ servings
Overhead photo of a soup bowl filled with Three Bean Turkey Soup

Crock Pot Three Bean Turkey Soup

Arlene Mobley - Flour On My Face
Make this easy leftover turkey soup recipe with 3 kinds of canned beans for lunch or dinner on a cold day.
5 from 1 vote
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Prep Time 8 minutes
Cook Time 4 hours
Total Time 4 hours 8 minutes
Course Main Dish
Cuisine American
Servings 8 Servings
Calories 303 kcal

Ingredients  

  • 3 cups cooked turkey (cubed)
  • 2 can Italian style stewed tomatoes
  • 15.5 can red kidney beans
  • 15.5 can pinto beans
  • 15.5 can navy beans
  • ½ cup chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 large dried bay leaf
  • 32 oz chicken broth
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Instructions 

  • Cube the cooked turkey and put it in the crock pot.
  • Open the canned tomatoes and beans and dump them in with the turkey.
  • Add the chopped onion, minced garlic and seasonings.
  • Pour the chicken broth in.
  • Place the lid on the crock pot.
  • Cook on low for 6-7 hours or high for 3-4 hours.

Nutrition

Serving: 1BowlCalories: 303kcalCarbohydrates: 46gProtein: 23gFat: 3gSaturated Fat: 1gCholesterol: 27mgSodium: 863mgPotassium: 970mgFiber: 16gSugar: 3gVitamin A: 109IUVitamin C: 15mgCalcium: 115mgIron: 5mg
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