I haven't been feeling much like cooking lately - I don't even think I could tell you what we've eaten the past month. Finally, I've tried something new and I really liked how it turned out. It was thick and savory and brimming with delicious veggies. The original recipe called for a 2 lbs ham hock, I substituted smoked turkey leg, the results were quite nice.
Navy Bean Soup with Smoked Turkey
1 lb Navy beans, rinsed and soaked
4 TB olive oil
4 C chopped onion (about 1 large onion)
1 C chopped carrots
1/2 chopped celery
3 minced garlic cloves
6 C chicken broth
3 C water
2 bay leaves
6 sprigs parsley chopped
2 lbs smoked turkey legs
2 C chopped, peeled potatoes
2 1/2 tsp thyme
1. Saute carrots, onion, celery & garlic in oil until soft - about 10 minutes. Add beans, broth, water, bay leaves, parsley, turkey, potatoes and thyme. Bring to a boil, reduce heat and skim off foam. Simmer partially covered for 2 hours, stirring occasionally.
2. Remove turkey and bay leaves. Cut turkey off bone.
3. Set aside about 3 C of soup and beans. In a food processor, puree until smooth. Return mixture to soup along with turkey pieces. Season with salt and pepper.
May be refrigerated two days or frozen.
Serves 6 to 8.
