I just made THE best Turkey Bean soup! I invented it with what I had on hand, so measurements are a wee bit guesstimated! When I create in the kitchen, I pretty much free-pour and measure by handfuls, pinches and dashes, so that is how I will write it. Just so you know, here is an approximate chart of measurement equivalencies:

Handful - about 2 heaping tablespoons

Pinch - between ¼ and 1/3 tsp

Dash - one quick shake

I hope you enjoy creating and eating this luscious soup!

To Start...

About 2 tablespoons of non-hydrogenated oil. I used walnut oil. Peanut would do just as well.

One heaping tablespoon of minced garlic (fresh or from a jar.)

A turkey breast (I used a frozen one.)

A handful of Rosemary & Onion Seasoning mixture *

A dash of red pepper flakes.

Dried or fresh onions. (A handful dried, about half a fresh one - chopped)

2 cups of chicken bouillon (you may want to add more bouillon powder to taste later.)

A squeeze of honey (probably about a tablespoon - adjust to taste.)

1 cup of dry beans of your choice (soak them overnight, drain & rinse)

A pitcher of Brita water

(* Note: The Rosemary and Onion Seasoning mix I used contained rosemary, garlic salt, dried onion & red pepper, dried lemon peel, and paprika.)

To Finish...

Don't add these at the start. Wait until the soup is almost done.

1 cup of sliced carrots (fresh or frozen)

2 cups of cooked brown rice

1 -16 oz. can of tomatoes

1 cup of green beans - fresh or frozen

Pour a couple of tablespoons of oil into a large cooking pot. Mine was 6 quarts. Add a heaping tablespoon of minced garlic. Turn your burner on to medium. Add the turkey breast and cover the pot. Brown for 3 minutes. Turn over the turkey breast. Brown for another 3 minutes. Add the chicken bouillon. Toss in a handful of the rosemary seasoning, dash of red pepper flakes, and a handful of dried onions (or half a fresh chopped onion). Pour the drained beans into the pot and cover them with water to about an inch above the beans. Add a squeeze of honey. Increase the heat to high. Bring the pot to a boil. Boil for 5 minutes, then reduce the heat to medium or medium/low. Simmer for about 2 or 3 hours until the beans are very soft. Peas and lentils will disintegrate, making a nice thick base for your soup. Be sure to stir the mixture frequently and turn the turkey breast so that one part of it isn’t continuously out of the water. You don’t want any part of it to dry out.

When the beans are done, remove the turkey breast and cut it up. It should fall apart pretty easily. Return it to the pot. Add the tomatoes, cooked rice, carrots & green beans. Increase heat to high. Bring the pot to a boil. Boil for 5 minutes, then reduce heat to medium and simmer for half an hour. Serve with whole wheat bread or rolls.

Copyright:SuzanneBennett:January 8, 2009