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black forest soup

earth2joy avatar
Recipe by
Janus Joy Miller
@earth2joy
Friendswood, TX

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!!

yield 25 serving(s)
prep time 30 Min
cook time 4 Hr
method Stove Top

Ingredients For black forest soup

  • 1 lb
    dry red beans
  • water as needed
  • 1 lb
    ground turkey
  • salt and black pepper as needed
  • 1 lb
    black forest ham, uncured, (about 2 thick slices, cubed)
  • 1 lg
    sweet onion, chopped small
  • 5 lg
    carrots, chopped small
  • 1 bunch
    celery, chopped small
  • 1 lg
    pasilla pepper, chopped small
  • 4 clove
    garlic, chopped
  • 1 Tbsp
    thyme leaves
  • 1 tsp
    gumbo file (ground sassafras)
  • 1 Tbsp
    fresh sage leaves, chopped
  • 1 tsp
    crushed bay leaves
  • 1 can
    crushed tomatoes
  • 1 can
    italian style stewed tomatoes
  • 3 Tbsp
    better than bouillon chicken base
  • water, as needed

How To Make black forest soup

  • 1
    Sprout 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.
  • 2
    Cook 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.)
  • 3
    Salt and pepper the ground turkey to taste, then saute on high.
  • 4
    Add the ham and all the chopped vegetables and saute until translucent.
  • 5
    Add cooked beans including cooking broth, all the spices, the tomatoes, and water as needed for soup consistency.
  • 6
    Simmer on low for 2 hours to let flavors marry - or enjoy as is. It just gets better and better.
  • 7
    I didn't use any cayenne or other hot pepper in this, but you can heat it to your liking.
  • 8
    Serve with jalapeno cheddar cornbread and a simple green salad.
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