The smoked turkey & bean soup from tonight deserves its own post, since it’s my first time making soup without relying on a recipe. I couldn’t find one that had exactly what I was looking for, so I stole bits and pieces from various recipes and winged the rest. But I don’t want to just post how I made the soup, I want to write about the story of the soup. Nay…the epic of the soup! You should be able to make the soup after reading this, you’ll just have to deal with all my bullshit while parsing out the bits and pieces of the recipe. Excited yet? Don’t be.
I knew I wanted to make soup. While shopping around at County Market for unrelated items, I stumbled across a 1 pound, 4 oz bag of mixed beans (15 different beans, to be exact). Perfect, I thought. Into the basket it went. Once home, it went into my cupboard where it sat, neglected, until last night. I had intended to make the soup sooner, but every time I thought of starting it, I remembered that I needed to soak the beans overnight first. At which point, I—of course—promptly neglected to begin soaking the beans. Well, last night I finally got my shit together, and started soaking the damn beans. After beginning the beans a-soakin’, I decided to get my shopping out of the way.
I had originally been planning on doing bean and ham soup, but after my failure to find smoked ham (in a portion under five pounds), I re-evaluated my game plan. I saw something about turkey soup in by cook book, and drove to Six Street Market and picked myself up a huge smoked turkey leg for less than $3. From there, down to the Co-op I went, where I purchased an onion, a couple carrots, thyme, oregano, and probably something else that I’ve forgetting about. Then I went home, went to bed, and went to work.
The beans are supposed to soak for 8 – 12 hours, but tough. They soaked for 24. After rinsing the beans, I threw them in my stockpot with eight or nine cups of water, the whole turkey leg, a tablespoon of oregano, a tablespoon of thyme, and two tablespoons of chicken Better than Bouillon (equivalent—but superior—to six chicken bouillon cubes), a fair amount of Jane’s Crazy Salt, and two cloves of garlic—one whole and one minced, because I couldn’t make up my mind. I brought it all to a boil, reduced the heat, and simmered—covered—for maybe 45 or 50 minutes. This is the part I had some difficulty with. Everything I read online about cooking dried beans said that it takes between an hour and a half and four hours, so I really wasn’t sure how long to do it for. The tough part was that I had to time it correctly so I could add my raw carrots and celery, and have everything be done at the same time. But I’m getting ahead of myself.
After 50 minutes or so, I tried one of the beans, and they were cooking far faster than I had expected. They were well on their way to being done. That’s as best as I can describe it. In a hurry, I pulled out my two carrots (which, incidentally, were the best carrots I have ever had. Thanks, Co-op!) and my two stalks of celery. I chopped it all up int soup-sized pieces, and tossed it in. Brought it all back up to a boil, let that simmer until the veggies were tender—fifteen minutes, give or take. Meanwhile, I pulled the whole turkey leg out of the soup, knifed it up into pleasing little bite-sized pieces, and tossed that back in as well.
And the soup is done! No, it’s not. I glanced over at my cupboard, and saw the lone white onion hanging forlornly in my produce sack. Dammit. Now what? If I cook the soup anymore, the beans and other veggies are going to be mush. So, I…improvised! I threw a tablespoon of butter in a cast iron pan, chopped the onion up, threw it into the pan, remembered a sweet red pepper that I’ve been meaning to use, chopped that up also, threw that in the pan with the onion, and sauteed until tender—with a splash or two of sherry. Then I dumped all that into the soup, and finally, it was ready for consumption.
It turned out pretty good. My pure guessery on the timing of the beans and veggies turned out to surprisingly accurate. Some of the beans were split open and a little overdone while others were not quite done, so I don’t think I could have done better on those. The carrots and the celery—perfect. Tender, while still retaining just a hint of crunch, and plenty of flavor. The onions and peppers turned out pretty decent as well. In fact, I think I did myself a favor by forgetting to throw them in the soup with everything else. The onion especially was a lot more flavorful for having been sauteed separately. The pepper, on the other hand, could have been just a little more done. In the future, I think I would sauté the onion like I did this time, but cook the peppers in the soup with the carrots and celery. I would also up the water to ten or eleven cups—it could use a little more broth—and up the bouillon a bit to make up for the extra water.
The rest of the soup is currently cooling by the back door. Tomorrow, I’ll bag up and freeze most of it.