Wednesday, November 25, 2009

17 Mixed Beans & Turkey Soup

Here's a little concoction that I came up with, super easy, very hardy, and very little to it! This is a different soup with chunks of ground turkey in it or try it with left over turkey chunks if you're feeling adventurous! The red wine in it gives it a really great flavor, making it taste different than most typical bean soups. **Warning, you need to soak your beans the night before, so this isn't a last minute guy!

2 TBSP Grape Seed Oil
2 cloves garlic, minced
1 large (or 2 medium) yellow onions, chopped
5 stalks celery, chopped
2-3 carrots, chopped
1 bag of mixed beans (I buy mine at TJ's)
1 package of ground turkey
1 28 oz. can of diced tomatoes
2 (32 oz) cartons of Vegetable Broth (also from TJ's)
3 handfuls spinach, rinsed
1 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1/2 tsp marjoram
1/8 cup red wine
Here's the bag of Beans & Barley I used...
This recipe does require a little fore-thought, you need to soak your beans over night in a large bowl or pot of water. When you are ready to cook, use a slotted spoon and remove and floating ]extras and drain and rinse your beans. Then, in your biggest pot, add your oil and all your chopped veggies. Let those saute while you brown the ground turkey in a separate pan, adding some salt, pepper, and garlic powder to the turkey while it's cooking. When the turkey is browned and the veggies are sauteed, combine them and add your drained beans and veggie broth. Dump in your tomatoes and add your seasoning and bring it to a boil. Once boiling, reduce and let simmer for 1 hour. Add spinach for the last 5 minutes and serve with french bread or solo- you choose.
Beans soaking over night...
Drain your beans and rinse in a collander...
All the ingredients before the broth...

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