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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
Prep Time 8 mins
Cook Time 4 hrs
Total Time 4 hrs 8 mins
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: 1Bowl | Calories: 303kcal | Carbohydrates: 46g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 863mg | Potassium: 970mg | Fiber: 16g | Sugar: 3g | Vitamin A: 109IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 5mg
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