As the temperatures drop, there’s nothing quite like a steaming bowl of homemade soup to keep you warm. This Creamy Navy Bean and Turkey Tenderloin Slow Cooker Soup is the perfect companion for chilly days. It’s a simple, flavorful recipe that’s easy to prepare and loaded with comforting textures and flavors. With navy beans, tender turkey, and an array of aromatic seasonings, this soup brings together the best of hearty ingredients for a meal that feels both wholesome and indulgent.

Why You’ll Love This Soup

This recipe isn’t just about flavor—it’s about simplicity. Using a slow cooker, you can set it up in the morning and return to a warm, creamy pot of soup waiting for you by dinnertime. The smoked turkey tenderloin adds a rich, savory note, while navy beans bring a soft, creamy texture that makes each bite extra satisfying. And with the combination of carrots, celery, and garlic, you’ll get a burst of freshness in every spoonful.

Ingredients You’ll Need

Here’s what you’ll need to make this cozy soup:

Dried navy beans: These little beans are high in fiber and protein, adding bulk and creaminess.
Smoked turkey tenderloin: The smoky flavor enhances the depth of the soup, making it feel like a classic slow-cooked dish.
Vegetables: Carrots, celery, and garlic provide a fresh, vibrant contrast to the hearty beans and turkey.
Chicken broth: Adds a savory foundation and allows the flavors to meld together over time.
Spices: Bay leaves, parsley, celery salt, mustard powder, black pepper, and a dash of hot sauce for a little extra warmth.

Step-by-Step Instructions

Making this soup is a breeze, and the slow cooker does most of the work. Here’s how to bring it all together:

Prep the beans: Rinse and drain your dried navy beans, placing them at the bottom of your slow cooker. This allows the beans to absorb the flavors from the turkey and veggies.
Nestle the turkey: Place your smoked turkey tenderloin right in the center of the beans, so it can infuse the soup with its rich, smoky taste.
Add veggies and broth: Pile on the shredded carrots, celery, and garlic, then carefully pour in the chicken broth to cover all the ingredients.
Season: Add bay leaves, dried parsley, celery salt, mustard powder, black pepper, and a few dashes of hot sauce for a touch of spice.
Cook low and slow: Cover and set your slow cooker on low for 7 to 9 hours. The beans will become tender, and the flavors will deepen as the hours pass.
Finish it off: Once everything is tender, remove the turkey tenderloin, shred it, and return it to the pot. Use an immersion blender to blend a portion of the soup for a creamy consistency, while leaving plenty of beans intact for a satisfying bite.

Serving Suggestions

Ladle this creamy, protein-packed soup into bowls and pair it with some crusty bread or a fresh salad on the side. This soup is hearty enough to stand alone, but a sprinkle of fresh parsley or a squeeze of lemon can add a bit of brightness to balance the flavors.

Why This Soup is Perfect for Fall and Winter

This navy bean and turkey soup checks all the boxes for a cozy, wintertime meal. It’s budget-friendly, packed with protein and fiber, and the slow cooker does all the work, leaving you with minimal prep and cleanup. Plus, it makes enough for leftovers, so you’ll have meals ready for the days to come.

Wrapping Up

So, the next time you’re looking for a way to warm up from the inside out, give this creamy navy bean and turkey tenderloin soup a try. It’s comfort food at its finest, with wholesome ingredients, deep flavor, and an irresistibly creamy texture. Enjoy each spoonful as the perfect antidote to chilly days!

Creamy Navy Bean and Turkey Tenderloin Slow Cooker Soup

Author: Alice

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Description

Dive into this hearty and comforting navy bean soup, enhanced with tender turkey tenderloin and vibrant vegetables. Perfect for chilly days, this slow-cooked delight will warm you from the inside out.

Ingredients

– 1 pound dried navy beans, picked over
– 1 large smoked turkey tenderloin
– 2 cups (approximately 6 ounces) shredded or diced carrots
– 1 medium stalk celery, sliced
– 4 cloves garlic, minced
– 7 cups low-sodium chicken broth or stock
– 2 bay leaves
– 1 tablespoon dried parsley
– 1/2 teaspoon celery salt
– 1/2 teaspoon dry mustard powder
– Freshly ground black pepper
– Several dashes of hot pepper sauce (such as Tabasco)

Instructions

1. Rinse and drain the navy beans, and place them in the bottom of a large 7- to 8-quart slow cooker.
2. Nestle the smoked turkey tenderloin in the center of the beans.
3. Add the shredded carrots, sliced celery, and minced garlic on top of the tenderloin.
4. Carefully pour the chicken broth over the ingredients, making sure everything is submerged.
5. Sprinkle the bay leaves, dried parsley, celery salt, mustard powder, and freshly ground black pepper over the mixture.
6. Add several dashes of hot pepper sauce for a touch of heat.
7. Cover the slow cooker, and cook on low for 7 to 9 hours, or until the beans are tender.
8. Once cooked, remove the turkey tenderloin. Shred any turkey meat, discarding any skin or connective tissue, and return the meat to the soup.
9. Use an immersion blender to blend a portion of the soup, creating a creamy texture while leaving most of the beans whole for a hearty bite.
10. Stir the shredded turkey back into the soup, and let it warm through for a few additional minutes before serving.

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