Navy Bean-Rosemary Soup

The Back Story

Navy Bean-Rosemary Soup with Smoked Turkey Necks


1 pound, or 3 pieces of smoked turkey neck

⅓ cup celery rib, small diced

⅓ cup yellow onion, small diced

⅓ cup bell pepper, small diced

5 cloves roasted garlic

1 24 ounce can creole style navy beans

2 tablespoons rice oil

1 teaspoon kosher salt

1 teaspoon black pepper

2 teaspoon creole seasoning

1 teaspoon fresh rosemary, minced, 1 whole sprig for garnish

2 tablespoons butter

1 teaspoon red chili flakes


1.    In dutch oven, on medium-high heat, bring rice oil to high heat

2.   add onion, bell pepper, celery, and turkey neck

3.   when onions caramelize, add garlic, rosemary, bay leaf, and stock

4.   when stock comes to simmer, add beans and butter

5.    when beans come to simmer, remove turkey necks, reserving on the side

6.   With immersion blender, blend until smooth

7.   let soup simmer for 5-10 minutes

8.   garnish with meat torn off turkey necks and rosemary sprig

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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