Thursday, January 21, 2010

BEAN SOUP WITH SMOKED TURKEY





Hi, ya'll. Greetings from a wet and soggy South Georgia. It has rained and rained and we have water standing everywhere for this is FLAT country. The only hills we have are the overpasses over I 75. I love it though and enjoy all but the gnats and mosquitoes. When I get to heaven I am going to ask the good Lord why he created these pests. I know He had a reason but I sure can't figure it out.

On days like today I like to cook and making bean soup has long been one of our favorites. For years I have been using a ham bone or smoked ham hocks but discovered that smoked turkey legs or wings are just as good or better. These also have less fat and 2 drumsticks or 2 wings have lots of meat on them. They are also cheaper and cheaper is most of the time better. I am going to share the recipe with you and I hope you enjoy it as much as we do.


Bean Soup with Smoked Turkey Legs or Wings or Ham Bone

Ingredients:

2 cups dried beans – used northern beans, red beans and lentils but you can use whatever combination you like.
3 qts. Water
1 tsp. soda

Wash beans and boil for 2 minutes, remove from heat and let stand for 1 hour or let soak overnight. Drain the beans and rinse well.

Remaining ingredients:
3 tbsp. olive oil
2 medium or 1 large onion – chopped
1 cup of chopped carrots
1 cup chopped celery
2 cloves garlic – finely chopped
2 smoked turkey legs or wings
4 cups chicken broth
1 can diced tomatoes
2 small bay leaves
1 tbsp. lemon juice – about ½ lemons - juiced
1 tbsp. Worcestershire sauce
1 cup diced potatoes with skins left on
½ cup salsa – mild, medium or hot – your choice
Salt and pepper to taste.
Directions:
Saute onion, celery, carrots and garlic. Add beans, turkey legs or wings, broth, tomatoes, bay leaves, Worcestershire sauce and lemon juice. Cover and simmer for about 2 hours. Remove the turkey and add the potatoes and salsa and salt and pepper to taste. Add the meat from the bones, cover and simmer for about 1 hour longer or until potatoes are tender. Remove the bay leaves. You can also add 1 tsp. of Creole seasoning if you like a spicier soup. If you want a creamier soup, add 1 cup potato flakes to thicken. This soup freezes well. In fact, I think it’s better after it has been frozen or the next day. Makes great leftovers.

This a good soup to put in the freezer and thaw, heat and serve later. When serving, you can sprinkle with cheese or chopped onions and serve with hot cornbread for a feast fit for a king. If you like you can use a ham bone but I do think the smoked turkey is better.

Ya'll come back to visit and sit a while on the 'Net Porch and chat awhile. Let me know if you try the recipe and how you liked it.

Nuff said and good eating

The Georgia Peach
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