Friday, December 30, 2022

Off and Running With the Winter Food Challenge and Sharing A Recipe For Turkey Bean Soup

I had posted in a previous post that black-eyed peas were on the menu for New Year's Day. 

Well...that was before I remembered that I had used the last of the black-eyed peas in the Basic Dry Bean Mix that I put together last winter, which, fortunately, I still have some of left in the pantry.

In thinking about it, black-eyed peas are black-eyed peas. It doesn't matter if you eat a few or a lot (or any for that matter!), but, in keeping with the long-held New Year's tradition, I would like to say that I ate, at least, a few. 

I have to work New Year's Eve and part of New Year's Day, so I won't have a lot of extra time to cook. I decided to cook today for the weekend ahead.

Instead of rushing out and spending money unnecissarily to purchase, and serve, just plain ol' black-eyed peas, I decided to kick into gear on the Winter Food Challenge and use up some of what I have on hand and make a terrific bean soup. 

I thought about making the Wintery Day Bean Soup that I discovered last winter, but, since I've got lots of chopped turkey leftover from Thanksgiving and plenty of bone broth in the cabinet, I decided to make a turkey bean soup instead. Here's what I came up with...


2 cups dry bean mix
1 large onion, diced
1/4 cup (1/2 stick) butter
1 teaspoon of garlic powder
2 quarts of chicken bone broth
4 cups chopped turkey
1 1/2 teaspoons salt
black pepper to taste

Note: You can use regular chicken broth or boullion cubes in place of the bone broth if you prefer and I rinsed, soaked, and precooked the dry bean mix in a dutch oven before making the soup. 

After cooking and draining the beans, saute the onion in butter and add it, along with the rest of the ingredients, to the dutch oven and bring to a boil. Reduce heat and simmer for at least an hour. 

I plan to have some of this soup tonight with leftover cornbread from the freezer and plan to have some for lunch on New Year's Day. The rest will be separated out into freezer bags, frozen, and eaten for lunches on cold, wintery days.

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