Turkey Cranberry White Bean Soup- Perfect Fall Meal or After Thanksgiving Soup


Need a great new soup recipe? Well this one is perfect for Fall and Winter. The best time to try it out is after Thanksgiving when you are left with a little turkey, a little cranberry sauce, and other odds and ends. This Soup is easy, takes less than 30 minutes to make and cook.

Even my kids LOVE this SOUP! It is truly light, refreshing, yet hearty all at the same time. It is a new twist and step up on a traditional turkey or chicken soup. Yum!

To make the Turkey Cranberry White Bean Soup with a hint of Orange you will need:


1 tsp Olive Oil
2 Garlic Cloves-minced
1/4 White Onion-diced
64 oz Chicken Broth or Turkey
2 Cups Cooked Turkey Meat
(can be more or less)
1 cup Water
1 can Cranberry Sauce diced (less if fine)
1 can White Beans with Liquid (Nothern Beans)
1/2 tsp. Basil
1/2 tsp. Coariander
1/2 tsp. Poultry or Stuffing Seasoning or Sage
1/4 tsp. Oregano
1/4 tsp. Thyme
1/4 tsp. Sea Salt
Pepper to Taste
1/4 tsp Juice of Orange
or 1/8 Orange Juice (optional)-adds a hint of citrus- think Heffenweizer with an Orange)

In a Large Stock Pot add 1 tsp Olive Oil over Medium Heat. Add garlic and onions and cook until soft (approx. 5-10 min). Add turkey broth,water, and diced turkey, and all seasonings. Then add beans and cranberry sauce and juice of orange (optional). Let simmer on Med-Low Heat until ready to serve. Or make the night ahead and reheat the next day once flavors have time to marry.

Serve warm with crusty bread! Enjoy!

For Vegetarians: Make this soup but replace broth with Vegetable Broth and Turkey with Crumbled Tofu- it is Amazing!