This Turkey Bean Soup is perfect for cozy night and extra soothing if you are under the weather. Made with leftover turkey and tender great northern beans, this soup is hearty and delicious!
Prep Time15 minutesmins
Cook Time50 minutesmins
Pressurizing10 minutesmins
Total Time1 hourhr15 minutesmins
Servings: 8servings
Calories: 374kcal
Equipment
6 qt Pressure Cooker
Ingredients
2cupsdiced celery
2cupsdiced carrots
1large yellow oniondiced
4tbspbutter
1½tsppoultry seasoning
1tspsalt
20ozHurst's Hambeens Great Northern Beans(1 package, dried)
8cupschicken broth(or vegetable broth)
1/3cupcornstarch
1/4cupwater
3cupsdiced leftover turkey
Garnish (optional)
fresh chopped parsley
Instructions
Set the pressure cooker to saute and add the celery, carrots, onion, butter, poultry seasoning, and salt. Saute for about 5-7 minutes or until the onion becomes translucent.
Add the Hurst's Hambeens Great Northern Beans (see note) and chicken broth to the pot. Close the lid and use the manual setting to set high pressure for 45-55 minutes. Once done, natural release for 15 minutes, then release any remaining pressure.
Open the pressure cooker and set to saute mode. Mix the cornstarch and water and then slowly stir it into the soup. Add the chopped turkey and simmer for about 5-10 minutes or until it thickens.
Garnish with fresh parsley and serve warm. Enjoy!
Notes
Seasoning packet from Hurst's Hambeens Great Northern Beans can be saved for use with another meal, or added for extra ham flavor.