Turkey White Bean Soup In Ninja Foodi PossibleCooker Pro

Amazing soups start with simple ingredients, and often, the most humble pantry staples can be slow-cooked and combined to create delicious meals. That’s why this turkey white bean soup, made in the Ninja Foodi PossibleCooker Pro, is so special. We’re using the entire carcass of a leftover roast turkey to make homemade turkey broth from scratch, adding some leftover turkey meat and a few extras to create a nutritious, wholesome bowl of soup.

I’m continually reimagining turkey since we have it several times a year—it’s requested at virtually every holiday. Maybe my age-old spiced roast turkey makes mouths water, or the idea of hot turkey sandwiches smothered in homemade gravy. Whatever the reason, I’ve become a firm believer in making the most of the large bird carcass. In the past, I’d often toss the bones and leftovers because I didn’t know what to do with them. I’m so excited to share this great turkey soup with you.

This one came about from needing to use up leftover turkey and some older frozen vegetables. It worked out perfectly as a clear broth soup with enough heartiness to serve as a complete meal. Paired with crusty bread or your favorite soup crackers, this turkey white bean soup is made in the Ninja Foodi PossibleCooker Pro—yes, that’s a mouthful!

I love the capacity of this appliance. As a mom with a hardworking man who loves bringing homemade food to work, it’s a lifesaver. Meal preppers will love how much can be done with this tool. Stay tuned because I’m excited to put homemade bread in it this month!

Does this mean if you don’t have this appliance, you can’t make this? Absolutely not. You can use a large-capacity slow cooker, instant pot, or just a regular stock pot on the stovetop to make this turkey soup from scratch. 

Why You Will Love This Easy Turkey White Bean Soup

Cheap Ingredients: Aside from a few added ingredients, you need water and a few simple spices to make a full-flavored soup. That’s amazing!

It’s Using ALL The Leftover Turkey: Are you tired of sandwiches and trying to reinvent bits and pieces from the carcass? A soup is a very effective way to use the whole bird.

Easy Steps: After making the broth and minimal prep time to cut up some vegetables, it’s easy to add everything accordingly to enjoy this easy soup recipe. 

A Brief History of Eating Turkey in North America.

Turkey has been a staple in North American diets for centuries, long before the arrival of European settlers. Wild turkeys, native to the continent, were hunted by Indigenous peoples who valued them not only for their meat but also for their feathers and bones, which were used for tools, decoration, and ceremonies.

European settlers quickly adopted turkey as a food source due to its abundance and size, making it ideal for feeding large groups. Turkey gained iconic status in North American culinary traditions, particularly with its association with Thanksgiving. The holiday commemorates early feasts shared by settlers and Native Americans, where turkey is believed to have played a central role, though other proteins like venison and fish were also common.

Today, turkey continues to be celebrated for its versatility and health benefits, appearing in dishes like roasts, sandwiches, and soups, such as this comforting white bean turkey soup. Its lean protein and rich history make it a beloved choice for many meals.

Let’s Start Making The Turkey Broth For This Turkey White Bean Soup.

The first thing you need to do for this turkey soup is to remove all the larger bits and pieces of turkey meat from the carcass. If you add the meat to the soup pot while the bones are making the broth, the meat loses its flavor through the natural release of cooking into the water. We don’t want that as it creates flavorless and bland bits of meat for the finished soup. We will add it back into the soup later, so cover it and put it in the fridge for now.

This Ninja Foodi Possible makes large-batch soups possible. Its 8.5 ft capacity means you can have room for a broken-down large turkey carcass. All the bones, fat, gristle and even bits of meat that don’t want to come free easily can be added to the pot. Cover the entire bird with water. Try to push it down into the water so that all the bones are covered in the water, as this is a slow cooking process, and the more it submerges, the more the water can work to release the great turkey flavor into the broth. How many cups of water is that? That will depend on how large a bird you have and how much you’ve broken it down. The larger the bird, the more water it will take to cover it. 

I set the Foodi to Low for 6 hours and didn’t even take the lid off for 4 hours. That long, slow process ensures all the flavor is released into the water. Be careful not to use too much liquid when covering the bird. We don’t need to fill the pot completely. 

This is such a great recipe because it’s super simple. After the slow cooker has cooked the bird carcass for four hours, you will want to scoop out all the bits and pieces. I use a wire skimmer tool to do this bit. They will undoubtedly be a few remaining small pieces of ‘scum,’ such an awful-sounding word when cooking. However, that scum is nothing to worry about. If you really want to remove everything, including the scum, run the broth through a fine wire sieve. Personally, a bit of ‘scum’ created by the collagen cooking out of the gristle isn’t too much to worry about and, in fact, can add more nutrition to the meal. 

​For this soup, you will need to do a bit of vegetable prep while the soup is still simmering. We are adding some celery, carrots, onion, black kale, and spinach. Now, after cutting all the vegetables up, be careful to separate the kale and spinach from the other vegetables. You will want to add that last so it doesn’t overcook.

Add the chopped celery, carrot, and onion to the soup pot with half a tsp of salt and pepper, two tablespoons of dried Italian seasoning, and two teaspoons of dried chives. If you don’t have chives on hand, by all means, add a bit of onion powder, green onion, or leek to make up for the flavor. 

Next, open and drain your can of white beans. I initially searched for cannellini beans for this soup. Still, they seemed to be eluding me at the grocery store, so I just went with white kidney beans. Any white bean that holds up well in broth will suffice for this recipe. Add them to the pot now.

Let that all cook on HI until the carrots are fork-tender. Then, you can add the chopped leftover turkey meat, kale, and spinach and let it cook until the greens are softened; at this point, you just need to dish up the soup! 

So, the next time you find yourself with a large turkey carcass to deal with, keep this easy soup in mind. Served with bread, vegetable soup with turkey is a great way to meal prep. It freezes really well, making it a delicious homemade soup for later, which is great if you really don’t want to eat more turkey right away.

Ingredients:

Whole Turkey Carcass (with reserved meat): The turkey carcass is the base of the broth, providing deep, savory flavors as it simmers. The leftover turkey meat is added later for a hearty protein boost and a comforting texture, enriching the soup with a natural, meaty essence.

Water: This is the vehicle for extracting flavor from the turkey carcass and other ingredients during slow cooking. It creates the broth that forms the base of the soup.

White Kidney Beans: These beans add a creamy texture and mild, nutty flavor. They also provide a hearty, filling element, helping to make the soup a satisfying meal while absorbing the flavors of the broth.

Red Onion: This vegetable provides a touch of sweetness and savory flavor that enhances the depth of the broth. As it cooks, it softens and blends seamlessly into the soup.

Celery: This adds a mild, fresh crunch and contributes to the soup’s aromatic base. It infuses the broth with a subtle, herby flavor that complements the turkey and vegetables.

Carrots: This root brings natural sweetness and a vibrant color to the soup. Their earthiness balances the richness of the turkey, while their soft texture contributes to the overall comfort of the dish.

Black Kale: Kale adds a hearty, slightly earthy flavor and a rich green color. It holds up well in soups, providing both texture and nutrition, with a slight bitterness that balances the sweetness of the carrots.

Spinach: This offers a tender, slightly sweet flavor and a burst of nutrients. It cooks quickly, adding freshness and color to the soup without overwhelming the other flavors.

Salt: This common additive enhances and balances the flavors in the soup. It helps to bring out the natural richness of the turkey and vegetables, making each ingredient shine.

Black Pepper: Adds a hint of heat and depth to the soup, elevating the overall flavor without overpowering the other ingredients.

Italian Seasoning: A blend of herbs such as oregano, basil, and thyme, Italian seasoning contributes a savory, aromatic background flavor that complements the turkey and vegetables.

Dried Chives: This provides a mild onion flavor with a slight sharpness, adding a delicate layer of flavor that enhances the overall soup without overwhelming it.

Substitutions, Add-Ins For This Turkey Soup Recipe

Whole Turkey Carcass: Any leftover poultry carcass (like chicken) or rotisserie chicken bones will work as a substitute, or you can use store-bought turkey or chicken broth as the base if you don’t have a carcass. If you are using store-bought broth and don’t have the meat on hand from roast poultry, you can use ground turkey or chicken in this recipe. I recommend browning in a pan before adding to the soup to deepen the flavor, though. 

Water: Use low-sodium chicken or vegetable broth for a richer flavor base, especially if you’re not using a turkey carcass to make your own broth.

White Kidney Beans (Canned beans): Cannellini beans, great northern beans, or navy beans all work well in this soup as they have a similar texture and flavor. Any white bean that holds up well in broth will be a suitable replacement. I used canned beans, but if you want to use up some of the dried beans in your food storage, go ahead and add them to the broth right after you take the bones out of the broth. Or cook them ahead of time and add them to the soup as you would the canned soup.

Red Onion: Yellow onions or shallots can be used instead of red onions. Yellow onions add a sweeter flavor, while shallots provide a milder taste.

Celery: Fennel can replace celery with a slightly different, more aromatic flavor, or you can leave it out and use extra carrots or onions.

Carrots: Parsnips or sweet potatoes can be used instead of carrots, providing a slightly sweeter, earthier flavor to the soup.

Black Kale: Collard greens can replace black kale; though spinach cooks faster, it will not have the same hearty texture. Swiss chard is also a great alternative to kale.

Spinach: Swiss chard or arugula can replace spinach. These greens will require a little more cooking time and may have a more distinct flavor.

Salt: If you need a salt substitute, try tamari or soy sauce for a more complex umami flavor or a salt-free seasoning blend.

Black Pepper: White pepper can replace common black pepper.

Italian Seasoning: An alternative is a combination of dried oregano, basil, thyme, and rosemary. Fresh herbs like basil or oregano can also be used, though they might need to be added later to prevent overcooking.

Dried Chives: Green onions (scallions), leeks, or onion powder can replace dried chives. For a similar mild flavor, fresh parsley or dill could also work.

Add vegetables like potatoes for creaminess, leeks for a mild onion flavor, and parsnips for a nutty, earthy taste to enrich your white bean turkey soup. Zucchini adds tenderness, while corn and green beans offer sweetness and crunch. Sweet potatoes and butternut squash bring creaminess, and Brussels sprouts provide an earthy contrast. Bell peppers add mild sweetness, and peas give a pop of color and sweetness. These veggies will elevate the flavor, texture, and nutrition. You can also add a few noodles to the soup pot of turkey noodle soup with vegetables. 

Expert Tips, Serving And Storing Suggestions For This Soup.

Tip #1: Don’t Skip the Slow Cooking Step. Allow your turkey carcass to slow cook for at least 6 hours on low in the Ninja Foodi for maximum flavor. The longer simmering time allows all the rich turkey flavor to infuse into the broth, making it the foundation of your soup. Resist the urge to rush this step!

Tip #2: Strain the Broth for Extra Clarity. If you prefer a clearer broth, use a fine wire sieve to strain out any remaining bits of ‘scum’ or small particles from the turkey carcass. While a little scum is harmless and adds extra nutrition, straining it out can give your soup a smoother texture.

Tip #3: Add Greens Last. To keep your kale and spinach fresh and vibrant, add them near the end of cooking. Overcooking can make the greens lose their color and texture, so stir them in once the carrots are tender and cook until softened for the best results.

To serve your white bean turkey soup, ladle it into bowls and garnish with fresh herbs like parsley or thyme for an added flavor. Pair it with crusty bread or your favorite soup crackers for a complete meal. This hearty soup also makes for excellent leftovers as the flavors continue to develop the next day. Whether enjoyed on its own or alongside a simple side, it’s a comforting and nourishing dish perfect for any time of year.

To store your white bean turkey soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. Portion the soup into freezer-safe containers for extended storage and freeze for up to 3 months. When reheating, you may need to add a bit of water or broth to bring it back to the desired consistency, as it may thicken over time.

If you loved this turkey soup recipe, rate it and leave a comment below – I’d love to hear how it turned out for you! It’s the perfect way to use leftover turkey and create a delicious meal. As always, happy cooking!