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Categories:
bean soup water butter olive oil onion carrots stalks celery garlic salt chili powder lemon juice chicken broth tomatoes turkey salt pepper
Viewed: 38 - Published at: 3 years agoIngredients
- 20 ounces dried beans 15 bean soup, I used Hurst's
- 10 cups water
- 1/4 cup butter
- 1 tablespoon olive oil
- 1 onion large, diced
- 4 carrots peeled and thinly sliced
- 3 stalks celery thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt Lawry's
- 1/2 teaspoon chili powder
- 2 tablespoons lemon juice
- 4 cups chicken broth
- 14 1/2 ounces diced tomatoes
- 2 turkey legs smoked, or turkey meat, dice the meat
- salt
- pepper
Method
- Place rinsed beans in a large pot with 10 cups of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 11/2 hours. Stir occasionally.
- When the beans only have 10 minutes left to boil, in a saute pan over medium heat, melt the butter and oil. Add the onion, carrots, celery, garlic powder, seasoned salt and chili powder. Stir occasionally for 5 minutes. Pour the vegetables into the bean pot and add the lemon juice, chicken stock and can of diced tomatoes.
- Lower temperature to a simmer, cover and cook for 30-45 minutes. Stir occasionally.
- A couple of minutes before cooking is complete, add contents of seasoning packet that came with the soup mix and stir all together. Salt and pepper to taste.
