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.