• 1 lb dried white beans (Great Northern, navy, or cannellini), soaked overnight
• 2 ½ quarts water
• 2 bay leaves
• 6 oz smoked turkey 
• 2 smoked turkey legs 
• ¼ cup olive oil
• 1 medium white onion, minced
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• Kosher salt, to taste
• Freshly ground black pepper, to taste

1. Prepare the Beans:
    
   • Drain and rinse the soaked beans.
   • In a large pot or Dutch oven, combine beans, water, bay leaves, smoked turkey, and smoked turkey legs.
   • Bring to a boil over medium heat.
2. Simmer:
    
   • Reduce heat to low, cover, and simmer for 1½ hours.
   • Remove and discard the smoked turkey.
   • Shred the meat from the smoked turkey legs, discarding the bones and fat.
   • Return the shredded meat to the pot.
3. Sauté the Aromatics:
    
   • In a skillet, heat olive oil over medium heat.
   • Sauté the onions and garlic until soft and translucent, about 5 minutes.
4. Final Touches:
    
   • Stir the sautéed onions and garlic into the soup.
   • Add oregano, cumin, salt, and pepper to taste.
   • Simmer on low heat for another 15 minutes.
   • Serve warm.

• Add heat with minced jalapeños or red pepper flakes.
• Include diced carrots for extra color and sweetness.
• Stir in 2 cups of chopped spinach or chard near the end of cooking.
• Garnish with fresh cilantro for a bright finish.

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Let soup cool completely, then freeze for up to 3 months. Label the container with the date.
• Reheating: Warm on the stovetop over low heat or microwave in short intervals, stirring occasionally. Heat to at least 165°F before serving.

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