Now We're Cookin': Leftover Turkey and Bean Soup

After the holidays, getting creative with leftovers is always a challenge. Try using your leftover turkey and root vegetables in this healthy soup to satisfy your family and clean out the refrigerator.


  • 2 teaspoons olive oil
  • ½ cup chopped leeks
  • 1 clove garlic, minced
  • 2 cups root vegetables such as carrots, white potatoes and turnips, peeled and chopped into same sized pieces
  • 32 oz. box low-sodium chicken broth
  • 1 ¾ cups water
  • 1 can (15 ounce) low-sodium cannellini beans, rinsed and drained
  • 1 small green bell pepper, chopped
  • 10 ounces leftover cooked turkey meat cut into cubes of pieces


  1. Heat olive oil in a medium saucepan over medium heat. Add leeks and garlic; cook until leeks are tender, stirring occasionally.
  2. Add the next 6 ingredients to the leek mixture. Bring to a boil, then cover and simmer on medium heat for 10 minutes.

Serves 10 - 1 cup serving
Nutrition Facts for 1 serving or 1 cup

Calories: 150
Fat: 3 g
Sodium: 360 mg
Carbohydrate: 15 g
Fiber: 5 g
Protein: 15 g

About Now We’re Cooking

Even if you live with a health condition like diabetes or prediabetes, you can discover new ways to enjoy the foods you love while keeping your health on track and reducing your risk for disease or complications. OU Health Harold Hamm Diabetes Center presents the “Now We’re Cooking” series – recipe inspiration for people who are looking for ways to modify their cooking for better health. Click here to see more Now We're Cookin' videos.