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Instant Pot Turkey Bean Soup
This Turkey Bean Soup is a hearty, filling, fiber-rich soup - the kind of soup that sticks to your bones on a cold winter day.
Ingredients
- 1/2 tbsp extra virgin light olive oil
- 1 large onion (chopped)
- 1 carrot (chopped)
- 1 celery stalk (chopped)
- 1/2 cup chopped parsley
- 3 garlic cloves (through garlic press)
- 6 cups water
- 1 smoked turkey drumstick*
- 2 bay leaves
- 2 cups dried black beans
- 1 1/4 tsp kosher coarse salt
- 1/4 tsp fresh ground black pepper
Instructions
- Place the olive oil and onions, carrots, celery and parsley in a 6 quart pressure cooker over medium high heat and cook until fragrant, about 8 to 10 minutes.
- Add the garlic and cook 1 minute.
- Add water, bay leaves, beans, turkey leg, and black pepper and bring to boil.
- Cover and lock the lid on the pressure cooker.
- Place pressure cooker topper in place and bring to high pressure.
- Lower the heat to medium-low so pressure is maintained; cook beans for 45 minutes.
- Turn off heat and wait for the steam to release.
- Once steam is completely released, remove lid and set aside.
- Discard bay leaves and set turkey legs aside.
- Discard skin from the turkey leg and cut meat off bone into bite size pieces.*
- Using an immersion or traditional blender, puree the beans leaving the soup chunky, or to your desired consistancy.
- If you use the immersion blender you can puree the beans right in the pressure cooker.
- If you use a traditional blender, blend in batches and return the beans to the pot after beans are pureed.
- Add the salt and return the turkey to the soup.
- To serve, ladle soup into 8 bowls.
Notes
*Calculated with 11 oz smoked turkey meat.
Nutrition
Serving: 1generous cup , Calories: 133kcal, Carbohydrates: 26g, Protein: 19g, Fat: 2g, Saturated Fat: 0.1g, Cholesterol: 21mg, Sodium: 476mg, Fiber: 16g, Sugar: 1g
- WW Points: 1