Over the holidays I was fortunate enough to have some delicious food, and a lot of it not prepared by me (win win). For Christmas eve we had smoked turkey from D&R market. It was delicious, and thanks to my tendency to get sick during the holidays, I got to take the bones home as a consolation prize.
It’s tradition for me to make stock from some leftover Christmas animal, and turkey is no different. Stock making is something that is simple, easy, and yields healthier stocks you can freeze and use whenever you want. To make this stock, I browned the bones, added 1 quartered onion, 2 chopped carrots, 2 chopped celery stalks, 4 cloves of smashed garlic, 2 bay leaves, parsley stems, 2 sprigs of thyme, a bit of salt (not much, it’s already smoked and therefore has some salt), and enough water to cover (10-12 cups). Bring to a boil and simmer for 3-4 hours. Drain, let sit to skim off fat, and use for soups, stews, etc.
While searching for a quick, warm dinner, I came across this recipe from The Other Side of Fifty, another Indiana food blog. I love the idea of using the refried beans as a thickener! It turned out great, though I did add a cornstarch slurry at the end to get a bit more body out of the soup.
Three-Bean Smoked Turkey Soup
Adapted from The Other Side of Fifty
1 T olive oil
1 onion, diced
2 stalks celery, diced
2 large carrots, diced
3 garlic cloves, minced
1 T chile powder
1 chipotle pepper in adobo sauce, finely diced
1 T tomato paste
6 cups smoked turkey broth or other poultry broth
1 15-oz can great northern beans, drained and rinsed
1 16-oz. can black beans, drained and rinsed
1 16-oz. can non-fat refried beans
3 tablespoons cornstarch dissolved in 5 tablespoons broth or water
salt and pepper (if using smoked turkey broth, you may not need salt)
Add olive oil in a large pot heat over medium high heat. Add the onion, celery and carrots and cook for 7-8 minutes until softened. Add the garlic, chili powder, chipotle, and tomato paste, cook for another minute. Pour in the broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add the beans and simmer for another 15-20 minutes. Add half of the cornstarch slurry and check consistency to your liking. Add the other half if needed. Season with salt and pepper. Serve topped with sour cream.