Slow-Cooker Black-Bean Soup with Turkey Recipe

Name: Slow-Cooker Black-Bean Soup with Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red onions, halved; 2 tablespoons extra-virgin olive oil; 3 medium carrots, cut into large chunks; 4 cloves garlic, smashed; 1 tablespoon all-purpose flour; 1 pound dried black turtle beans, picked over, rinsed and drained; 1 smoked turkey drumstick (1 3/4 to 2 pounds); 2 tablespoons pickling spice, tied in cheesecloth; 3/4 teaspoon red pepper flakes; Kosher salt and freshly ground pepper; 1/2 cup chopped fresh cilantro; Sour cream and/or lime wedges, for garnish (optional)

Servings: persons

2 red onions, halved
2 tablespoons extra-virgin olive oil
3 medium carrots, cut into large chunks
4 cloves garlic, smashed
1 tablespoon all-purpose flour
1 pound dried black turtle beans, picked over, rinsed and drained
1 smoked turkey drumstick (1 3/4 to 2 pounds)
2 tablespoons pickling spice, tied in cheesecloth
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
Sour cream and/or lime wedges, for garnish (optional)

1
Set aside half an onion and chop the rest.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes.
4
Add 2 tablespoons water and scrape up any browned bits from the pan.
5
Transfer the vegetables and cooking liquid to a slow cooker.
6
Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water.
7
Cover and cook on low 6 hours.
8
Remove the drumstick and shred the meat; keep warm.
9
Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender).
10
Return the beans and turkey meat to the soup.
11
Season with salt and pepper.
12
Mince the reserved 1/2 onion.
13
Ladle the soup into bowls and top with the cilantro and minced onion.
14
Garnish with sour cream and lime, if desired.
15
Per serving: Calories 487; Fat 12 g (Saturated 3 g); Cholesterol 64 mg; Sodium 936 mg; Carbohydrate 57 g; Fiber 20 g; Protein 8 g
16
Photograph by Antonis Achilleos

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 red onions, halved, 2 tablespoons extra-virgin olive oil, 3 medium carrots, cut into large chunks, 4 cloves garlic, smashed, and more.

Yes, Slow-Cooker Black-Bean Soup with Turkey falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooker Black-Bean Soup with Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions