Knowing I had a smoked turkey drumstick waiting at home in the freezer, I envisioned making a smoked turkey, kale and navy bean soup on one of those cold days last week. Then I got home from work and discovered that we had no more frozen kale, nor any navy beans. Hmmm. Soooooo….here’s what happened: smoked turkey, swiss chard and spinach and miscellaneous veggie soup. Maybe it should be called freezer sale soup. Whatever we want call it, this soup hit the spot!
1 onion, chopped
2 carrots and 2 celery stalks, chopped
6 garlic cloves, chopped
1 teas dried thyme
1 teas garam masala
4 cups water
4 cups chicken broth
1 smoked turkey drumstick
1/2 teas cayenne pepper
~ 2 cups cooked pinto beans (I used that weeknight-time-saving luxury canned beans, rinsed off. )
handful of chopped frozen red pepper strips (~ 1/2 bag of Locavorious frozen red peppers)
~ 1 cup of frozen peas or shelled edamame
12 oz Locavorious frozen swiss chard (since I only had about 1/2 a container of frozen chard left, I added enough frozen garden spinach to get to 12 oz. This resulted in a lot of greens in the soup, but this keeps hubby happy.)
In a large pot or Dutch oven, heat a little olive oil and saute the onion, garlic, carrots and celery for a few minutes. Add the thyme and garam masala and saute a minute or two more. Put the turkey drumstick in the pot and cover with the water and broth. Bring to a brief boil and then simmer for ~ 45 minutes. Remove the turkey drumstick, let cool a bit. Cut or pull the meat off of the drum stick and chop it up; discard the skin and bone and return the meat to the soup pot. Add 1/2 teas cayenne, pinto beans, red pepper strips, peas and the swiss chard. Cook until the last added veggies are heated through.