Creole Bean Soup Turkey Ham (Printable)

A flavorful Creole-inspired stew with beans, smoky turkey ham, and a blend of vibrant vegetables.

# What You’ll Need:

→ Meats

01 - 9 oz turkey ham, diced

→ Beans and Pulses

02 - 14 oz canned red kidney beans, drained and rinsed
03 - 14 oz canned white beans, drained and rinsed

→ Vegetables

04 - 1 large onion, finely chopped
05 - 1 bell pepper (red or green), diced
06 - 2 celery stalks, diced
07 - 2 medium carrots, sliced
08 - 3 garlic cloves, minced
09 - 14 oz canned diced tomatoes with juice

→ Liquids

10 - 5 cups low-sodium chicken broth

→ Spices and Seasonings

11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp smoked paprika
14 - 1/2 tsp cayenne pepper
15 - 1/2 tsp ground black pepper
16 - 1/2 tsp salt
17 - 1 tbsp olive oil

→ Garnish

18 - Fresh parsley, chopped
19 - Hot sauce

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, bell pepper, celery, and carrots. Sauté for 6-8 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced turkey ham and sauté for 3 minutes to develop flavor.
04 - Add beans, diced tomatoes with juice, chicken broth, bay leaves, thyme, smoked paprika, cayenne, black pepper, and salt. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until vegetables are tender and flavors meld.
06 - Discard bay leaves. Taste and adjust seasoning if needed.
07 - Serve hot, garnished with fresh parsley and a splash of hot sauce if desired.

# Expert Advice:

01 -
  • It transforms humble canned beans into something company-worthy with almost zero effort
  • The smoky turkey ham adds depth without the heaviness of traditional pork
  • Leftovers taste even better the next day, making it perfect for meal prep
02 -
  • Don't skip the initial vegetable sauté - those softened aromatics create the depth that makes this taste like it simmered all day
  • The soup will continue to thicken as it sits, so if reheating leftovers, add a splash of broth or water
  • Turkey ham is already cured, so go easy on the salt until the end. Taste first, adjust second
03 -
  • Use low-sodium broth so you can control the salt level - turkey ham contributes plenty of sodium on its own
  • For extra depth, add a tablespoon of tomato paste along with the canned tomatoes
  • Let the soup rest for 10 minutes off the heat before serving - the flavors settle and the broth becomes more cohesive

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