Smoked Turkey Bean Soup With Kale 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.

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.

BEAN SOUP WITH KALE

Steps:

• In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.