Smoked Turkey and Bean Soup |
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Prep Time: 25 Minutes Cook Time: 335 Minutes |
Ready In: 360 Minutes Servings: 12 |
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This delicious soup is a great way to use up leftover smoked turkey from Thanksgiving. Freezes well. Prep time does not include time to soak beans. Ingredients:
2 -3 cups smoked turkey, shredded |
1 (1 lb) bag 15 bean mix (dried beans) |
1 tablespoon canola oil |
2 small onions, diced |
3 large carrots, diced |
3 stalks celery, diced |
3 -4 garlic cloves, minced |
1 (14 1/2 ounce) can diced tomatoes |
2 tablespoons dried rosemary, crushed |
2 teaspoons dried sage |
2 bay leaves |
1 tablespoon chili powder |
1 teaspoon cracked black pepper |
2 quarts chicken broth |
Directions:
1. Place dry beans into a large pot, cover with 2 quarts of water and soak overnight (or at least 8 hours). After soaking, drain water.
2. Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and saute 5-10 minutes or until tender.
3. Add garlic, rosemary, sage, bay leaves, chili powder and pepper to the vegetables during the last 2 minutes of cooking.
4. Layer the ingredients in CrockPot: add beans, top with turkey, add sauteed vegetables and spices, and finally add the broth.
5. Cook on low for 6-8 hours.
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