- Recipes Home
- Interest Groups
Smoked Turkey Navy Bean Soup Recipe Video
|Turkey leg with skin||400 Gram, smoke|
|White beans||1 Pound, washed|
|Onions||2 Cup (32 tbs), chop|
|Celery||1 Cup (16 tbs), chop|
|Carrots||1 Cup (16 tbs), chop|
|Garlic||2 Clove (10 gm), mince|
|Turkey stock||2 Quart|
|Season salt||1 Teaspoon|
|Pepper red||1 Teaspoon|
|Canned tomatoes||14 1⁄2 Ounce|
|Tomato ketchup||1⁄2 Cup (8 tbs)|
Calories 352 Calories from Fat 40
% Daily Value*
Total Fat 4 g6.9%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 31.5 mg
Sodium 936.5 mg39%
Total Carbohydrates 50 g16.6%
Dietary Fiber 11.1 g44.3%
Sugars 7.6 g
Protein 28 g55.5%
Vitamin A 62.4% Vitamin C 17.6%
Calcium 18.6% Iron 42.9%
*Based on a 2000 Calorie diet
1. In the crock-pot combine turkey legs, beans, onion, celery, carrots, garlic and the boiled turkey stock followed by the season salt and pepper. Set the crock-pot on high and cook for 5 hours.
2. At about 3 hours you can add the canned tomatoes and the tomato ketchup and cook for another 2 hours.
3. After 5 hours you can shred all the meat from the turkey legs and put the meat back in the crock-pot and stir.
4. Serve the Smoked Turkey Navy Bean Soup hot on a chill winter night.