Our family loves beans. To some that seems to be odd. One day when I was in Sam’s buying a 10 lb bag of pinto beans for making homemade re-fried beans, I ran into a friend. She made a comment about feeling sorry for us because we “have” to eat beans. I thought it was funny, because we don’t have to eat beans, we like them and enjoy eating them.
I think my love of beans developed when I was a child. My grandparents had a 52 acre farm about 30 minutes away from where we lived and on weekends we would go to visit. Many a day was spent sitting under a shade tree shelling peas, or snapping beans. There is nothing quite like a lunch made of fresh purple hull peas with homemade chow chow, sweet corn and cornbread. After we were married and moved to south Louisiana, our love for beans grew with the addition of Red Beans and rice and White beans.
This soup recipe is one that I created several years ago. It is super simple and very satisfying. I must warn you that I cook beans a little differently. I wasn’t taught to cook them (the right way) and so when I began cooking, I would just throw everything in the pot and cook them until they were done. What may have started out as a mistake turned out well. I believe that cooking them this way infuses the beans with a great amount of flavor. I will occasionally do a quick soak by putting only the beans in water, bringing them to a boil, turning off the heat, covering them and then letting them sit for an hour. After they have soaked for an hour I will then dump everything else in and start cooking them.
I would love to do a soup recipe swap with everyone, so please leave your favorite soup recipe in the comment section.
White Bean Soup with Smoked Turkey
2 lbs. Great Northern Beans, rinsed
1 onion, chopped
1/2 bell pepper, chopped
1 tsp salt
1 tsp black pepper
1 tsp. Simply Organic All-Purpose Seasoning (this is an herb based seasoning blend, not salt based)
1 tsp. of Tony’s
1 tsp. hot sauce
1 Tbl. Worcestershire sauce
1 smoked turkey wing (I found mine near the ham at Wal-mart)
Put all ingredients into a stock pot and cover with a couple of inches of water. Bring to a boil, then reduce to a medium heat. Cook until beans are tender(this took about 3 1/2 hours), making sure to keep about an inch of water over the beans. Before serving remove meat from bones; discarding bones and skin. Serve with cornbread. This soup will also freeze well. For a family of 7 we had leftovers, for a smaller family, this would give you a couple of frozen meals.