Tuscan Smoked Turkey and Bean Soup (1st Place Winner) USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This hearty soup will surely tantalize taste buds with tender smoked turkey chunks, navy beans, and a colorful array of veggies, all simmered in a deliciously seasoned broth.
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 1½ oz equivalent meat/meat alternate and ¼ cup vegetable.
Legume as Vegetable: ½ oz equivalent meat and ½ cup vegetable.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
5 from 2 votes

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  • Place onions, celery, carrots, kale, tomato paste, and garlic in a large stockpot. Sweat vegetable mixture over medium-high heat. Stir frequently. Cook until vegetables are softened and onions are translucent.
  • Add stock, beans, salt, and pepper.
  • Reduce temperature to low heat. Cover and simmer for 20 minutes. Stir occasionally.
  • Add turkey, parsley, thyme, and basil. Stir well. Simmer a minimum of 10 minutes.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 8 fl oz ladle (1 cup).


Nutrition Facts
Tuscan Smoked Turkey and Bean Soup (1st Place Winner) USDA Recipe for Child Care Centers
Amount Per Serving 1 cup (8 fl oz ladle)
Calories 134.55 Calories from Fat 25
% Daily Value*
Total Fat 2.83g4%
Saturated Fat 0.67g4%
Trans Fat 2.83g
Cholesterol 20.68mg7%
Sodium 524.69mg23%
Total Carbohydrate 13.62g5%
Dietary Fiber 3.66g15%
Protein 14.51g29%
Vitamin A 3058.35IU61%
Vitamin C 7mg8%
Calcium 61.62mg6%
Iron 2.28mg13%
*Marketing Guide
25 Servings:
Mature onions: 10 oz
Celery: 7¼ oz
Carrots: 7¼ oz
Kale: 12 oz
Dry navy beans: 1 lb 5 oz
Parsley: ½ oz
50 Servings:
Mature onions: 1 lb 4 oz
Celery: 14½ oz
Carrots: 14½ oz
Kale: 1 lb 8 oz
Dry navy beans: 2 lb 10 oz
Parsley: 1 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
Special tip for preparing dry beans:
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.Use hot beans immediately.
Critical Control Point: Hold for hot service at 135 °F or higher.
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
1 lb dry Navy beans = about 2¼ cups dry or 5⅞ cups cooked beans.
Yield / Volume
25 Servings:
About 12 lb 12 oz
About 1 gal 2 qt
50 Servings:
About 25 lb 8 oz
About 3 gal