Red Bean Soup With Smoked Turkey Recipes

SMOKED TURKEY BEAN SOUP WITH KALE RECIPE:

Steps:

• Cut the smoked turkey into chunks, removing all visible fat; set aside.
• In a large pot over medium-low heat, add the dried beans, water (to cover the beans), and bay leaves. Bring the dried beans and water to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are almost tender. Remove from heat, drain off the water and discard, place the lid back on the pot, and set aside.
• Check your package of beans, as cooking times vary for different varieties. But also check the beans occasionally, because sometimes the beans will cook more quickly than the package says.
• NOTE: When cooking beans, always simmer. Boiling can cause the cooking liquid to overflow, as well as the beans to break apart and the skins to separate. When dried beans boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam.
• In a large frying pan over medium-high heat, sautonion, in olive oil for a few minutes, add garlic, red pepper flakes, and thyme; sautuntil fragrant. Add the turkey chunks, cooked beans, kale, tomatoes, chicken/turkey stock, and chile peppers; bring to a simmer and cook until beans are a little tender, approximately 60 minutes.
• Add cabbage and barley; simmer until barley and beans are tender. Note: Add more liquid as needed (the barley may require the addition of more chicken broth or even a little white wine). Add carrots, salt and pepper to taste and cook until carrots are al dente.
• Note from Karen: I like to make my soups in the morning, and then let the flavors meld until serving time. When ready to serve, heat the soup gently, taste, and adjust seasonings if needed. Just before serving, I add fresh parsley and some freshly-grated parmesan cheese.

SPICY SMOKED TURKEY AND BLACK BEAN SOUP

Steps:

• Heat vegetable oil in a large, heavy-bottomed pot over high heat. Cook and stir onion, green bell pepper, and red bell pepper in hot oil until softened, 2 to 3 minutes.
• Pour chicken stock into the pot and reduce heat to low. Stir vegetable juice, black beans, turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeno pepper, salt, and pepper into the stock. Raise heat to medium, bring the soup to a simmer, and cook until heated through and the flavors meld, 15 to 30 minutes.

TUSCAN SMOKED TURKEY-BEAN SOUP

Steps:

• Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
• Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

15-BEAN TURKEY SOUP

Steps:

• Sauté onion in butter in a large pot or Dutch oven for 4-5 minutes. Add garlic, chicken broth, beans (with included seasoning packet) then stir well. Add turkey pieces to pot then heat over medium-high heat until simmering. Once simmering, cover pot then reduce heat to low and simmer for 4 hours. Remove turkey pieces from pot, cover tightly and set aside. Continue cooking beans for 1-2 more hours or until beans are tender. Taste for seasoning and add salt if desired. Depending on which sort of turkey you're using, there's a good bit of variance in salt needed. You may not need any at all. Remove meat from turkey pieces, discarding skin and bones. Shred turkey into bite-sizes pieces using two forks then add turkey to beans. Stir well. Remove from heat, cover, and let soup rest for 30 minutes before serving. Notes: You can use roasted, fried or smoked turkey wings or legs. I used 4.5 lbs of wing sections. When I say 2 wings, I mean 2 full wings; each including the drummette and the wingette (or 'flat'). Or you could think of it as 4 wing sections. I actually prefer the 2-bone section as it has whiter, more tender meat. You can also use 4 cups chopped leftover turkey meat instead of the wings or legs. Just stir it in 1-2 hours before the soup is done (don't let it cook the whole time or it will get dry). Yes, you can cook this in a crock pot! Cook the same way replacing the 4 hours on the stove with 6 hours on high in the crock pot. If you can't find Hurst's 15 Bean Soup in your market, please ask your grocer for them. Until then, you can order them online :)

SMOKY WHITE BEAN AND HAM SOUP

Steps:

• Quick-soak the beans: Place the beans in a medium pot and cover with 2 to 3 inches of water. Bring to a boil over high heat and cook for 1 minute. Remove the pot from the heat and let sit for 1 hour. Drain in a colander.
• Place the drained beans into a 5.5-quart Dutch oven or large pot. Add the water, chicken stock, bay leaves, quartered onion, and ham hocks. Bring to a boil over high heat, then cover and simmer over low heat until the beans are just tender, about 1 hour (depending on the size of the beans, it could take a bit longer).
• Once the beans are tender, pull out the bay leaves, onion remnants, and ham hocks. Discard the bay leaves and onions, but set the ham hocks aside to cool.
• Add the minced onion, carrots, celery, tomatoes, garlic, thyme, and 2 teaspoons of salt to the pot. Increase the heat to medium and cook, uncovered, for 15 minutes. While the soup is cooking, and when the ham hocks are cool enough to handle, pull the meat from the hocks, discard any bone, fat, and tough sinew, and chop the meat finely.
• Use a ladle to transfer about 2 cups of the beans and vegetables, along with a bit of broth, to a blender or food processor. (If using a blender, be sure to remove the center knob on the lid and cover with a dishtowel to avoid splatters.) Purée until smooth, and then stir the mixture back into the soup. Add the meat and kale to the soup and simmer over medium-low heat for 5 minutes more. Taste and adjust the seasoning with more salt, if necessary (I usually add about 1 teaspoon more; beans require a lot of salt to bring out their flavor). At this point, you can serve the soup or refrigerate it for up to 3 days. (It will thicken up in the fridge; thin it with a bit of water, if necessary.)
• When you're ready to eat, garnish each bowl with a drizzle with olive oil (if using) and a heap of grated cheese.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

SMOKED TURKEY AND BEAN SOUP

Steps:

• Place dry beans into a large pot, cover with 2 quarts of water and soak overnight (or at least 8 hours). After soaking, drain water.
• Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and saute 5-10 minutes or until tender.
• Add garlic, rosemary, sage, bay leaves, chili powder and pepper to the vegetables during the last 2 minutes of cooking.
• Layer the ingredients in CrockPot: add beans, top with turkey, add sauteed vegetables and spices, and finally add the broth.
• Cook on low for 6-8 hours.

RED BEAN SOUP WITH SMOKED TURKEY

Steps:

• Place all ingredients, except rice, in crockpot.
• Cook 6 hours on High, or overnight on Low.
• Check broth.
• If too thick, add water to suit.
• Adjust salt and pepper to taste.
• When ready to serve, stir in rice.
• Stir in some parsley or chopped green onions when serving, if desired.