Now that Thanksgiving is over, the turkey is almost gone and I’m 5 pounds in regret… It’s time to spend at least a week before the Christmas cookies start to be everywhere that I need to give my body a rest. This soup is just that kind of soup. Full of flavor, veggies and beans, your body will say… thank you! I hope you give this soup a try and if you love beans you will love this soup. I serve it with some fresh rosemary bread and a lot of LOVE…
Vegetable Turkey and 15 Bean Soup
20 oz bag 15 beans
2 onions diced
3 carrots diced
1 Italian sausage link (hot or sweet)
1 lb leftover turkey diced
8 cups turkey stock (made with leftover turkey)
1 bunch fresh Kale, stalks removed
1 can diced tomatoes, drained
2 cloves garlic minced
Soak the beans overnight if possible or for at least 4-6 hours. Drain and rinse beans. In a large sauce pot, cook sausage, onion and carrots for 6 to 8 minutes. Add beans and 8 cups stock. Bring to a boil. Reduce heat and simmer for 1 1/2 – 2 hours.
Next add the can of tomatoes, garlic and kale.
Cook an additional 30 minutes. Serve with bread, croutons or cheese. Delicious!!!