SMOKED TURKEY AND BEAN SOUP
This delicious soup is a great way to use up leftover smoked turkey from Thanksgiving. Freezes well. Prep time does not include time to soak beans.
Provided by Tee Lee
Categories Poultry
Time 6h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place dry beans into a large pot, cover with 2 quarts of water and soak overnight (or at least 8 hours). After soaking, drain water.
- Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and saute 5-10 minutes or until tender.
- Add garlic, rosemary, sage, bay leaves, chili powder and pepper to the vegetables during the last 2 minutes of cooking.
- Layer the ingredients in CrockPot: add beans, top with turkey, add sauteed vegetables and spices, and finally add the broth.
- Cook on low for 6-8 hours.
TURKEY AND NAVY BEAN SOUP
A great way to use up leftover turkey. From Quick and Healthy Low-Fat Cooking: Mediterranean Cuisine.
Provided by AmandaInOz
Categories Turkey Breasts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a 3 quart saucepan over medium heat, saute the onions and smoked turkey in the oil for 5 minutes, or until lightly browned.
- Add the garlic and stir for 1 minute.
- Add the stock, diced turkey, beans and pepper. Bring to a boil.
- Cover. Reduce the heat, and simmer for 10 minutes.
- Add salt to taste. Stir in the basil.
- Ladle into individual bowls, and sprinkle with the Parmesan.
NAVY BEAN SOUP
Cook dry beans at a gentle simmer with smoked ham hocks, fresh herbs and vegetables for a budget-friendly Navy Bean Soup recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Time 2h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
- In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook, stirring in the carrots after 1 hour, until the beans and hock are completely tender, about 1 1/2 hours total.
- Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
- Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
- Pour into heated bowls, place a small pat of butter on top of each soup, and serve.
SMOKED SAUSAGE AND WHITE BEAN SOUP
Provided by Food Network
Categories main-dish
Time 11h25m
Yield about 2 quarts
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
- Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
- Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
- Ladle the soup into bowls. Serve hot, with crusty bread slices.
LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS
Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that's almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it's a warming, piquant, one-pot meal that's perfect for winter.
Provided by Melissa Clark
Categories soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
- Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
- When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
- Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
- Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
- Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.
SAUSAGE AND NAVY BEAN SOUP RECIPE
Please up to twelve people with our Sausage and Navy Bean Soup Recipe. This hearty Sausage and Navy Bean Soup is finished with a touch of grated Parmesan.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 12 servings, about 1-1/3 cups each
Number Of Ingredients 12
Steps:
- Heat oil in large stock pot on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add carrots, kale and garlic; cook 10 min. or until kale is wilted, stirring occasionally.
- Add beans, water, bay leaf and rosemary; stir. Bring to boil; simmer on medium-low heat 30 min. or until beans are tender. Add chicken broth and sausage; cook 15 min. Remove and discard bay leaf.
- Serve soup topped with cheese.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 15 g
NAVY BEAN SOUP I
A hearty soup that will warm you on a cold night.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h25m
Yield 9
Number Of Ingredients 15
Steps:
- Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
- Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g
NAVY BEAN (HAM AND BEAN) SOUP
Hearty, thick soup that's a perfect something to do with your leftover holiday ham and bones. Use two bones with plenty of meat on them instead of the ham hocks. I make it every time we have two ham bones in the freezer and once I take most of the meat off, the dogs get the bones for a special treat, so they love when I make this too! Found it on the Food Network site, but I've tweaked it a bit.
Provided by Chef Skie
Categories Ham
Time 3h
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Put beans in a large saucepan and cover with 2 inches of cold water.
- Bring to a boil, reduce heat, and summer for 5 minutes.
- Remove from heat, cover, and let sit for 1 hour, then drain.
- Tie herbs into a bundle or wrap in a square of cheesecloth.
- In a large pot, combine herbs, beans, ham, onions, carrots, garlic, and water.
- Bring to a boil, cover, and simmer 1-2 hours or until the beans are tender.
- Turn off heat, remove ham and allow to cool, then cut into cubes.
- Remove herbs and discard.
- Puree about 3 cups or beans with some of the liquid. (I like my stick blender for this, just be careful because it is super hot!).
- Stir puree and meat back into the remaining soup.
- Season to taste with salt and pepper.
- Put in bowls, top with a pat of butter, and serve.
TUSCAN SMOKED TURKEY-BEAN SOUP
Num-Yummy!! This soup is delicious and uses turkey instead of ham which really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.
Provided by Maureen O'leary
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 12h20m
Yield 6
Number Of Ingredients 10
Steps:
- Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
- Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 53.8 g, Cholesterol 65.6 mg, Fat 8.8 g, Fiber 14 g, Protein 40.1 g, SaturatedFat 2.8 g, Sodium 938.9 mg, Sugar 5.6 g
TURKEY BEAN SOUP
Substitute your favorite beans if cannellini and lima beans are not to your family's taste.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve with cheese if desired.
Nutrition Facts : Calories 259 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 1052mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 6g fiber), Protein 16g protein.
NAVY BEAN SOUP
By Winslow. Make sure your beans are fresh and haven't been sitting in the cupboard for months. As they get older, they tend to not cook very well and it is difficult to make them get tender or done. Serve with cornbread and hot sauce if you like. Sometimes I add a little minced onion on the top for garnish.
Provided by PalatablePastime
Categories Ham
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
- Drain bean water.
- Add remaining ingredients except celery and carrots to beans (including 7 cups water).
- Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
- Adjust cooking time if needed until beans are soft and tender.
- Add carrots and celery and cook for about half an hour.
- Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.
WINTER NAVY BEAN & HAM SOUP
This is something I like to cook up when I have some leftover ham from the New Years on a cold winter evening. I have made this with turkey kielbasa sausage, or you could use any kind of salted meat. This is identical to the recipe I use for black-eyed peas on New Years Day. Serve with corn bread and green salad.
Provided by Big Kahuna in Alaska
Categories Lentil
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans according to package directions.
- Add Bouillon cubes to 6 cups water.
- Add Chopped Ham.
- Lightly saute onion, celery, garlic in oil, add to stock.
- Add carrots, beans simmer on low 1 1/2 - 2 hours.
- salt and pepper to taste.
- I live right at sea level here in Alaska, so for some reason beans cook faster here, forgot to add that in until after a couple of reviews.
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