Another reason to love blogging: Two of my grown daughters called this week and asked for a recipe and I said, “I posted it on my blog!”
Belinda called this morning asking for my Bean Soup recipe. So here it is. It’s my hubby’s favorite; I keep several containers on hand in the freezer.
A few drops of vinegar in a bowl gives it a wonderful flavor. Try it!
Marmee’s Bean Soup
- 1 package 15 Bean Soup (found packaged in 1 lb. bag in grocery aisle near other dry beans)
- 3 bay leaves
- 2 tablespoon Mrs. Dash
- 1 teaspoon chili seasoning
- 2 quarts chicken stock
- Additional water needed to cover 2 inches
- 3 stalks celery chopped
- 3 carrots diced
- 1-2 large onions chopped
- 2 cloves garlic diced
- 1 smoked turkey leg* OR 2 cups Jenni-O turkey ham, diced
- 2 cans diced tomatoes
TIP: Stock up on smoked turkey legs around November and December.
Soak the beans overnight in water. Drain and rinse well (rinsing helps with gas).
Combine first six ingredients (liquid should cover beans 2 inches) in large pot. Cover and cook on HIGH for 30 minutes, or until beans are tender. Add remaining ingredients and turn to low temperature; cook for additional 1-2 hours. Add more chicken stock or water if needed. Remove turkey bones. Meat should fall off easily.
*We don’t eat pork. I have served this dish many times and everyone thinks the meat is ham. Pork doesn’t really have much taste. The taste comes from the smoked flavor. I use smoked turkey in many dishes.
This freezes well.
Healthy: Low fat, high fiber and protein. Yum!
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