black forest soup
After reading that sprouting beans and grains released nutrients that were otherwise inaccessible, I've really gotten into sprouting. Interestingly enough, it makes the process of making beans a bit easier in that I can keep it sprouting until I'm ready to use it.
I had planned to make typical red beans and rice, but I couldn't find any authentic Andouille. Whole Foods had some wonderful uncured Black Forest Ham with a flavor profile very close to real Andouille. I cooked the vegetables in the rendered turkey fat and added water to keep them from scorching. The soup is DELICIOUS!!
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yield
25 serving(s)
prep time
30 Min
cook time
4 Hr
method
Stove Top
Ingredients For black forest soup
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1 lbdry red beans
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water as needed
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1 lbground turkey
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salt and black pepper as needed
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1 lbblack forest ham, uncured, (about 2 thick slices, cubed)
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1 lgsweet onion, chopped small
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5 lgcarrots, chopped small
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1 bunchcelery, chopped small
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1 lgpasilla pepper, chopped small
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4 clovegarlic, chopped
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1 Tbspthyme leaves
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1 tspgumbo file (ground sassafras)
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1 Tbspfresh sage leaves, chopped
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1 tspcrushed bay leaves
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1 cancrushed tomatoes
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1 canitalian style stewed tomatoes
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3 Tbspbetter than bouillon chicken base
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water, as needed
How To Make black forest soup
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1Sprout the dried red beans as follows:
Soak beans in water overnight. Drain. Keep covered at room temperature. Rinse twice daily for one or two days until you see a little sprout emerging. Sprouting the beans enhances their nutritional value. You can also simply soak them all day as you usually would. -
2Cook the beans on low all day in a crock pot until tender. (This is what I did because I'm not home long enough to cook things that take a long time to cook. This soup took just two sessions of half an hour of hands on work. The rest while I was away.)
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3Salt and pepper the ground turkey to taste, then saute on high.
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4Add the ham and all the chopped vegetables and saute until translucent.
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5Add cooked beans including cooking broth, all the spices, the tomatoes, and water as needed for soup consistency.
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6Simmer on low for 2 hours to let flavors marry - or enjoy as is. It just gets better and better.
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7I didn't use any cayenne or other hot pepper in this, but you can heat it to your liking.
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8Serve with jalapeno cheddar cornbread and a simple green salad.
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