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A top-down view of a hearty 15-bean turkey stew served in a white ceramic bowl. The stew features a rich, savory broth filled with a colorful variety of beans, diced turkey chunks, sliced carrots, and flecks of green parsley. A neutral-colored cloth napkin and the edge of a spoon are visible on a rustic wooden tabletop.

15 Bean Turkey Stew

A masterclass in utilizing holiday leftovers, this 15-Bean Turkey Stew is the ultimate "Sunday Simmer." this recipe transforms a budget friendly pantry staple into a rich, complex, and satiating meal. Perfect for large family gatherings or high-protein meal prep.
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Prep Time 20 minutes
Cook Time 2 hours
Soaking 8 hours
Total Time 10 hours 20 minutes
Course Main Course
Cuisine American, American Heritage
Servings 10 Servings
Calories 208 kcal

Equipment

  • 1 12 Quart Heavy Stock Pot
  • 1 Chef’s Knife
  • 1 Cutting Board
  • 1 Fine Mesh Strainer
  • 1 Wooden Spoon Set
  • 1 Measuring Spoons
  • 1 Ladle

Ingredients
  

  • 6 slices Bacon
  • 3 Carrots Peeled and sliced
  • 2 medium Onions Chopped
  • 3 stalks Celery Chopped
  • 6 cloves Garlic Minced
  • 2 tbsp Tomato Paste
  • 2 Roasted Red Peppers Diced Or Substitute for 1 Large Red Bell Pepper Sautéed
  • 3 cups Cooked Turkey Diced
  • 1 bag 20 oz Hurst’s HamBeens 15 Bean Soup Mix Rinsed; keep seasoning packet for later
  • 2 quarts Turkey Stock Homemade preferred or Chicken Broth
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 tsp Fennel Seed
  • 1 tsp Worcestershire Sauce
  • 2 tbsp Honey
  • 1 tbsp Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Butter
  • 4 tsp Dried Parsley
  • To Taste Salt and Black Pepper

Instructions
 

  • Prep: Place the 15-bean mix in a large bowl and cover with 2 inches of cold water. Soak overnight (8–12 hours). Drain and rinse thoroughly before starting the stew. This ensures all 15 varieties of beans reach a creamy, uniform texture at the same time.
  • In the 12 Quart Heavy Stock Pot, cook the bacon over medium heat until crisp. Remove the bacon, crumble it, and set aside. Leave the rendered bacon fat in the pot.
  • Add the onions, carrots, and celery to the hot bacon fat. Sauté for 5–7 minutes until the vegetables have softened.
  • Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens to a deep red.
  • Add the smoked paprika and fennel seed directly into the hot fat and stir for 30 seconds.
  • Add the crumbled bacon and roasted red peppers back to the pot. (Note: If using fresh red peppers, sauté them with the onions until lightly caramelized).
  • Stir in the turkey stock, the rinsed 15-bean mix, bay leaves, and dried thyme. Season lightly with salt and black pepper.
  • Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until the beans are tender.
  • Stir in the diced cooked turkey. Simmer gently for 5–10 minutes until the turkey is warmed through.
  • Stir in the Hambeens seasoning packet, honey, Worcestershire sauce, lemon juice, apple cider vinegar, butter, and dried parsley.
  • Final Audit: Remove the bay leaves. Taste and adjust the salt, pepper, or acidity (vinegar/lemon) before serving.

Notes

  • The “Salt Barrier” Rule: Never add the 15-bean seasoning packet or significant amounts of salt until the beans are fully tender. Salt added too early can chemically strengthen the bean skins, causing them to stay tough even after hours of simmering.
  • The “Agrodolce” Balance: The combination of honey, cider vinegar, and lemon juice is a traditional Italian “sweet and sour” technique. If the stew feels “heavy,” add an extra teaspoon of lemon juice; if it feels too acidic, add an extra teaspoon of honey. This balances the richness of the bacon fat and turkey.
  • Stock Substitution: If you don’t have homemade turkey broth, use a low-sodium chicken broth. Because the bacon fat and seasoning packet provide significant salt, starting with a low-sodium base allows you to control the final flavor profile during the “Final Audit” step.
  • The Consistency Check: As the beans simmer, they will naturally release starches that thicken the broth. If the stew becomes too thick before the beans are tender, add hot water or stock 1/2 cup at a time. The final consistency should be thick enough to coat the back of a spoon but still pourable.
  • Storage & Reheating: This stew is technically superior on day two. However, beans continue to absorb liquid as they sit. When reheating, you will likely need to add a splash of water or broth to loosen the stew back to its original consistency.

Nutrition

Serving: 10gCalories: 208kcalCarbohydrates: 20gProtein: 22gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 44mgSodium: 667mgPotassium: 570mgFiber: 2gSugar: 10gVitamin A: 3324IUVitamin C: 9mgCalcium: 54mgIron: 2mg
Keyword 15 Bean Soup, Bacon Fat, Budget Friendly, Homemade Broth, Leftover Turkey, Satiating, Sunday Simmer, Turkey Stew
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