Jeana's Roasted Turkey, Artichoke and White Bean Soup
One of the winning entries in our 3rd Annual National Soup Month Competition, Jeana's Roast Turkey, Artichoke and White Bean soup is a delight to both make and eat. Great job Jeana! We love this soup!
Honey Baked Ham Bone
HoneyBaked Roast Turkey Slices (diced)
HoneyBaked White Bean Soup Mix
Artichoke Hearts (drained and chopped)
1 15 OZ Can
Sweet Onion (chopped)
Green Onions (sliced)
Lemon Pepper Seasoning
1/4 TSP + more to taste
Lemon (sliced, for garnish)
Italian Parsley (chopped, for garnish)
Parmesan Cheese (grated, for garnish)
Begin by making the white bean soup mix. In a large soup pot, combine the hambone, 1/2 Cup onions, 1/2 Cup celery and 1/2 Cup carrots, the beans, the soup mix seasoning packet and 8-10 Cups of water (add water until the hambone is almost completely covered). Bring to a boil over high heat. Once boiling, reduce heat, cover and simmer for one hour. After one hour, remove lide and simmer for an additional hour. Carefully, check one of the beans for doneness. The bean should be completely soft throughout. Once the beans are cooked, remove from heat. Carefully remove hambone from the pot and set aside to cool. Once it is cool enough to handle, remove any ham you want for the soup.
While the bean soup is cooking, prepare the rest of the ingredients. In a large pan, heat 4 TBL of salted butter over medium heat. Add remainder of onions, carrots, celery and all of the green onions to the pan. Cook for 4-5 minutes or until vegetables soften.
Add flour to the pan and stir until incorporated. Cook for 1-2 minutes. Add lemon pepper seasoning and stir. Slowly pour in chicken broth, stirring to incorporate. Add turkey and artichokes to the pan. Remove from heat.
Add artichoke and turkey mixture to the finished bean soup. Bring to a simmer and cook for 10 minutes.
Serve topped with chopped parsley, grated parmesan cheese and a wedge of lemon.