Dinner

Homestyle Leftover Turkey Bean Soup Recipe

ByNoah Steele March 9, 2026March 9, 2026

Introduction

This homestyle leftover turkey bean soup is a comforting, hearty meal perfect for using up turkey scraps. Packed with tender beans, fresh vegetables, and rich poultry seasoning, it warms you from the inside out.

The image shows a close-up of a white bowl filled with thick chicken soup with three visible layers: a base layer of light brown broth, a middle layer with shredded white chicken pieces and small orange carrot chunks, and a top layer garnished with bright green parsley leaves. There is a silver spoon inserted into the bowl on the left side. In the background, another white bowl filled with the same soup is slightly out of focus, and some white beans and green parsley are also faintly visible. The bowls rest on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups diced celery
2 cups diced carrots

1 large yellow onion, diced
4 tbsp butter

1½ tsp poultry seasoning
1 tsp salt

20 oz Hurst’s Hambeens Great Northern Beans (1 package, dried)
8 cups chicken broth or vegetable broth
1/3 cup cornstarch

1/4 cup water
3 cups diced leftover turkey
Fresh chopped parsley for garnish

Instructions

Step 1: Set the pressure cooker to sauté mode and add the celery, carrots, onion, butter, poultry seasoning, and salt. Sauté for about 5–7 minutes until the onion becomes translucent.
Step 2: Add the dried Great Northern Beans and chicken broth to the pot. Close the lid and set the pressure cooker to manual high pressure for 45–55 minutes. Once cooking is complete, allow a natural pressure release for 15 minutes, then release any remaining pressure.
Step 3: Open the pressure cooker and switch back to sauté mode. Mix cornstarch and water until smooth, then slowly stir it into the soup. Add the diced leftover turkey and simmer for 5–10 minutes until the soup thickens.

Step 4: Garnish with fresh chopped parsley and serve warm. Enjoy your comforting soup!

Tips & Variations

Soak the dried beans overnight for faster cooking, or use canned Great Northern beans for a quicker version, adjusting cooking time accordingly.
For deeper flavor, add a bay leaf or a splash of white wine during cooking and remove before serving.

Swap turkey with leftover chicken or ham if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little broth or water if it thickens too much. This soup also freezes well for up to 3 months.

How to Serve

A white bowl filled with thick chicken and bean soup sits on a white marbled surface. The soup has a beige, creamy broth with visible chunks of shredded white chicken, small orange carrot pieces, pale beans, and bits of green parsley scattered on top. A silver spoon rests inside the bowl on the left side. In the background, another white bowl with the same soup is slightly out of focus with some green parsley visible behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

Yes, you can substitute canned Great Northern beans to save time. Add them after sautéing the vegetables and reduce cooking time since canned beans are already cooked.

What if I don’t have a pressure cooker?

You can cook the soup in a large pot on the stove. Simmer the dried beans with broth for about 1.5 to 2 hours until tender, then proceed with the remaining steps.

Noah Steele