I don't know about you, but when we have inclement weather, or it's just dreary and downcast and "brrrrrr" chilly... well soups and stews come to mind for me. There is nothing better than a big bowl of "goodness", always bring a smile to my face!
I wanted a flavorful bean soup that was lower in fat and sodium, but still rocked on the flavor-o-meter!
Insert "smoked turkey legs"!! You don't have to attend a Renaissance festival to dig into these beauties. Yes, it is true! I do love holding on to a gigantic smoked turkey leg and just munching my way around a festival. However, don't fear, you can find them at your local grocer. Much easier than raiding the Renaissance fair smoker don't you think? I concur!! *grin*
I love that the legs can be used in so many different ways too!
Ready for this rock your world soup? Here we go;
1pkg (16oz) 15 bean mix (discard seasoning packet)
1 large onion, chopped
1 -1/2 cups celery, chopped
1-1/2 cups carrots, chopped
1/2 cup fresh parsley, chopped
2 smoked turkey legs (intact)
1 15.6 can diced tomatoes undrained
1 tbsp chicken base or 3 chicken bouillon cubes
2 bay leaves
1 tsp salt
1 tsp black pepper
1-2 quarts water
1-2 tbsp hot sauce (I used jalapeno tobasco for this recipe)
I usually prepare my vegetables the night before, so when I wake up in the morning I just toss everything into the crockpot, turn it on, and out the door I go.
Prepare you beans by picking through any debris and rinsing them. Add them to a pot and add about 1-1/2 quarts of water. Bring to a boil and continue boiling for approximately 5 minutes. Turn off heat, cover and let soak overnight.
The next day, drain and rinse your beans thoroughly.
Add to crockpot along with your chopped veggies and parsley, Now add all your seasonings including bay leaves, do not add the hot sauce. Finally add in your undrained tomatoes. Stir, so all the beans and vegetables have been coated with seasonings. Lay your two smoked turkey legs ontop of your beans and add enough water so it reaches just below the rim of the crockpot. Turn to low and cook for 8-10 hours.
When beans are cooked, remove smoked turkey legs onto a platter. Let cool and shred removing all skin and bones.
Taste beans for seasonings, correct with more salt if needed.
Now... lets add in that delectable hot sauce!! There is just something truly magical about the combination of "smoky and a bit of heat"!! They go so very, very well together, thier true companions, they are!! Now keep in mind, I love heat, but not "heat so hot" that I have to give the universal sign for choking. When I mean "heat", I mean just enough of a kick to make you smile... oh yeah baby... "come to mama"!! However, if you love heat... grab the bottle and indulge yourself, you have my blessing!!
Let's add back in the delicious shredded smoked turkey. Look at this delightful smoked turkey goodness...
Let the soup come back up to temperature for just a few minutes and ladle into your favorite bowls.
Serve with amazing crusty bread (my FAVORITE), or your favorite crackers.
Take your first amazing spoonful... well and just go back for more!
Till next time!!
Dishin with Didi