Zutaten für Snowy Weekend Turkey And Bean Soup
- Tomatoes With Basil
- 1 cup dried black beans or 2 (15-ounce) cans black beans
- 1 cup dried pinto beans or 3 (15-ounce) cans pinto beans
- 1 cup dried cannellini beans or 3 (15-ounce) cans cannellini beans
- Barley
- Dried Lentils
- Yellow Split Peas
- 1 cup chopped leftover turkey (about 8 ounces)
- Water
- Chicken Bouillon Cubes
- 1/4 teaspoon black pepper
- 4 cups turkey broth
- 1 cup chopped onion
- 2 chopped carrots
- 2 chopped celery stalks
- 2 cloves minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- A splash heavy cream (optional)
- A dollop sour cream (optional)
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Zubereitung von Snowy Weekend Turkey And Bean Soup
- If using dried black beans, rinse 1 cup thoroughly. If using canned, drain and rinse 2 (15-ounce) cans.
- In a large stockpot or Dutch oven, combine the following: 4 cups turkey broth, 1 cup chopped leftover turkey (about 8 ounces), 1 cup chopped onion, 2 carrots (chopped), 2 celery stalks (chopped), 2 cloves garlic (minced), 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1 bay leaf, and your chosen beans (see note below).
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 2-3 hours, or until the beans are tender. Stir occasionally.
- Remove the bay leaf before serving.
- Optional: Add a splash of heavy cream or a dollop of sour cream before serving for extra richness.
- Note: For the beans, use any combination of 1 cup dried beans (northern, black, white, pinto) or 3 (15-ounce) cans of one kind. If using dried beans, soak them overnight for best results.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
1g
Carbs
17g
