As January came around in upstate New York, we begin to see less and less of the bountiful produce that filled the grocery store. A hearty soup was I needed for the long cold nights. My roommate Tim had some smoked turkey leg from The Piggery. I knew that it would go good. I scrolled the grocery store aisles for a brief minute looking for ingredients that would serve the turkey leg the justice it deserved. Not to mention the deliciousness my belly deserved and craved. Like a breath of fresh air Bob’s Red Mills had a 13 bean mixture. 13 BEANS, that’s outrageous. I looked thru the ingredients to see if there was any other flavors I would have to add. Nope. Just the beans. I’m talking varieties of lentils, butter beans, black eye peas, black beans, kidney beans, the list could go on…
Heading home knowing what I had in my fridge and started putting the recipe together in my head. I ended up using Serrano peppers for heat. I used garlic, onions and red peppers as well. A can of tomato purée for acidity. Rosemary to tingle my savory taste buds and smoked turkey to pull it all together. The bean mix is dry so it needs to soak overnight. No prob. We let the beans sit overnight. The next morning they were ready for the soup.
Max and myself were doing an interview the next day and promised the farmers soup. I always keep my promises and a meal on time. It turned out amazing. The next day the farmers brought me some kale to throw in there and it made it even heartier. Plus healthier. Follow this simple recipe to fill those hungry tummies that fill your tables. Add different greens to make it heartier and choose different meats to alter the flavors. Experimentation is the only way to perfection.
2 cups dried beans
8 cups water
2 cups tomato purée
¼ cup chopped onion
1 Tbsp. minced garlic
2 sprigs rosemary
1 tsp. coriander seeds
1 tsp. dried oregano
6 cups chicken stock
1 cup chopped red or green bell pepper
1 Tsp. salt
1 tsp. black pepper
2 lbs. smoked turkey breast or leg meat chopped
6 Qt. soup pot
Measuring cups and spoons
Soak your beans in water overnight. Strain and set aside
Cut your bell peppers, garlic, onions, and over a med heat sauté your ingredients in 1 tbsp. of butter until onions are translucent.
Add your beans, chicken stock, tomato purée, turkey meat, rosemary sprigs and spices into the pot.
Bring to a boil and then lower to a simmer.
Cover and cook until the largest beans are soft. Should take 3 hours.
Serve in bowls with a dollop of sour cream. Enjoy!!
Please share your creations, fails and success stories with us on Twitter and Instagram @HeavenlyEating. Share and Like us on Facebook. Snapchat us @heavenlyeatchat. From all of us at Heavenly Eating, keep cooking.