Turkish Bean Soup Recipes

Steps:

• Place turkey carcass in a stockpot; add water, celery and onion. Slowly bring to a boil. Reduce heat; simmer, covered, 2 hours. , Remove carcass and cool. Strain broth through a cheesecloth-lined colander; discard vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth and meat to pot., Add beans, spinach, chopped onion, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.

Steps:

• In a Dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve with cheese if desired.

Steps:

• In a large saucepan, heat olive oil and saute onion until it turns golden. Add soaked lima beans and stock. Bring to a boil and simmer, covered, for about two hours, or until the beans are tender.
• Remove beans to a bowl with a slotted spoon and roughly mash them so there are still some pieces of bean.
• Return the beans to the liquid in the saucepan and stir. Add salt and pepper to taste. Stir in yogurt and lemon juice and reheat, stirring, but do not allow the soup to return to a boil.
• Serve garnished with lemon slices.

Steps:

• In a 3 quart saucepan over medium heat, saute the onions and smoked turkey in the oil for 5 minutes, or until lightly browned.
• Add the garlic and stir for 1 minute.
• Add the stock, diced turkey, beans and pepper. Bring to a boil.
• Cover. Reduce the heat, and simmer for 10 minutes.
• Add salt to taste. Stir in the basil.
• Ladle into individual bowls, and sprinkle with the Parmesan.

Steps:

• In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer. , Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.

Steps:

• Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
• Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.