Black Forest Soup

Janice Joy Miller


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!!

pinch tips: How to Slice & Mince Vegetables Like a Pro






30 Min


4 Hr


Stove Top


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 large
sweet onion, chopped small
5 large
carrots, chopped small
1 bunch
celery, chopped small
1 large
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(s)
crushed tomatoes
1 can(s)
italian style stewed tomatoes
3 Tbsp
better than bouillon chicken base
water, as needed

Directions Step-By-Step

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

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Other Tag: Healthy
Hashtag: #hearty soup