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


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.
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

No comments: