Black Forest Soup

Janice Joy Miller

By
@earth2joy

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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Rating:

Comments:

Serves:

25

Prep:

30 Min

Cook:

4 Hr

Method:

Stove Top

Ingredients

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

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.

About this Recipe

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