Bean & Barley Soup

Posted on February 20, 2014 by admin
Southwestern Three Bean & Barley Soup Mix
Yields 8
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 tablespoon chili powder
  2. 1 teaspoon ground cumin
  3. ½ teaspoon dried oregano
  4. 1/3 cup dried black beans
  5. ½ cup pearled barley
  6. 1/3 cup dried red kidney beans
  7. 1/3 cup dried great northern beans
Instructions
  1. Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium heat.
  2. Add 1 diced large onion, 1 diced lg. celery stalk and 1 diced lg. carrot (or 2-3 cups mirepoix from Publix): cook, stirring occasionally, until softened, about 5 minutes.
  3. Add 4-6 cups water, 4 cups broth (chicken or vegetable) and the soup mix.
  4. Bring to a lively simmer over high heat.
  5. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 ¾ to 2 ½ hours (adding more water, ½ cup at a time, if necessary or desired).
  6. Season with ¾ teaspoon salt, or to taste.
Notes
  1. Additional seasonings that I used are: Tabasco, Maggi, Worchestershire sauce and freshly ground pepper
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Turkey Stock

Posted on February 20, 2014 by admin
Fresh Turkey Stock
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Prep Time
13 min
Cook Time
40 min
Total Time
53 min
Prep Time
13 min
Cook Time
40 min
Total Time
53 min
Ingredients
  1. Wings, drumsticks, thighs, back and other bones from your turkey
  2. 2 medium yellow onions, peeled and cut into eights
  3. 2 ribs celery, cut into 1” pieces
  4. 2 carrots, cut into 1” pieces
  5. 1 bay leaf
  6. 4-6 black peppercorns
  7. 6-8 parsley stems
  8. Cold water
Instructions
  1. Place the turkey and all ingredients except the water in a stock pot.
  2. Add enough water to cover the ingredients by 1 inch.
  3. Turn the heat on high and bring the mixture to a boil, then immediately turn the heat down so that the liquid is at a gentle simmer.
  4. Simmer, uncovered for 2-3 hours.
  5. Strain the stock through a fine sieve. Discard the solid ingredients.
  6. Allow the stock to sit for 10-15 minutes then skim the fat off the top and use the stock for your soup. If you are using the stock later then when it has cooled, refrigerate it and skim the fat before using it. It’s always easier to skim the fat when it’s chilled.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Turkey Soup with Pasta

Posted on February 20, 2014 by admin
"Leftover" Turkey Soup with Pasta
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Prep Time
30 min
Cook Time
1 hr 5 min
Total Time
1 hr 35 min
Prep Time
30 min
Cook Time
1 hr 5 min
Total Time
1 hr 35 min
Ingredients
  1. 3 Tbsp. olive oil
  2. 2 med yellow onions, diced
  3. 1 red bell pepper, med dice
  4. 6 carrots, cut into half moons
  5. 3 zucchini, cut into half moons
  6. 1/2# mushrooms, sliced
  7. 1 Tbsp. dried thyme
  8. 3 cloves garlic, minced
  9. 28 oz. can diced tomatoes
  10. 12 cups fresh turkey stock made from the bones, (or chicken stock or a combination)
  11. salt and pepper to taste
  12. Worcestershire sauce to taste, approx. 1 Tbsp.
  13. Texas Pete hot sauce to taste
  14. ½ - 1# leftover turkey, cut into cubes (amount depends on how meaty you want your soup)
  15. 1/2# pasta, cooked al dente
  16. fresh basil, chiffonade to taste
Instructions
  1. Heat the olive oil in a stockpot. Sauté the onions over medium heat until they are translucent.
  2. Add the carrots, garlic, thyme, salt and pepper and sauté 3-5 minutes.
  3. Add the zucchini and red pepper and sauté briefly.
  4. Add the remaining ingredients except fresh basil, leftover turkey and cooked pasta. Bring to a simmer and cook 30-45 minutes.
  5. Stir in the turkey and pasta and heat through. Season to taste.
  6. Garnish with the fresh basil when served
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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