Smoked Turkey And Bean Soup |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 10 |
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This is a healthy low-fat version of the classic bean and ham soup. The smoked turkey gives it all the smoky flavor you'd get from using ham hocks or ham bone, with virtually no fat Ingredients:
3 cups dry beans (i used a combo of chick peas and navy beans but i’m sure any beans you like would be great) |
water for soaking and cooking |
2-3 parsley sprigs |
1 large onion, one half left whole and the other half chopped |
4 carrots, chopped |
4 celery stalks with leaves, 1 left whole and 3 chopped |
1 red bell pepper, chopped |
4 cloves garlic, chopped |
1 tablespoon olive oil |
3 tablespoons chicken base |
5 ounces frozen chopped spinach |
2-3 cups smoked turkey breast, chopped |
salt and pepper |
Directions:
1. Quick soak beans: put dry beans (picked through) in pan with 10-12 cups water. Bring up to boil and simmer for 3-4 minutes. Remove from heat and let sit, covered for 2 hours. Drain and rinse beans, and discard soaking water.
2. Put beans back in pot and add 12 cups fresh water, the unchopped onion half, whole celery stalk, and parsley. Bring up to a simmer and cook for about 2 hours, until beans are tender. Remove vegetables and discard.
3. While beans are cooking, sauté onions, carrots and celery in olive oil until celery and onions are translucent but not brown. Add garlic and red pepper and sauté for 2 more minutes.
4. Add these vegetables to bean mixture along with chicken base. Simmer for about 30 minutes, then add chopped turkey and spinach. Heat through, correct seasonings with salt and pepper and serve hot.
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