White Bean, Sausage, Smoked Turkey Soup w/ Aveluk

Janice Joy Miller


I go on foraging walks here in SoCal with Pascal Baudar - who has written a great book on wild-crafted cuisine. One day last spring, he led us to some curly dock (Aveluk). There was a group of elderly Armenians gathering it into huge bags. Apparently, they braid it and dry ferment it for use in cooking beans and lentils. So, our group gathered a modest amount and took it home to braid and dry. Mine has been fermenting for months now, and I just decided to put it to use. Oh. My. God!!! It really added an amazing flavor. Can be found in Armenian markets. I used about 2 inches of my braid.


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30 Min
6 Hr
Slow Cooker Crock Pot


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1 lb
navy beans, dried
water to cover
1 large
smoked turkey leg with bone
1 1/4 lb
mild italian sausage, raw
1 large
white onion, chopped
4 stalk(s)
celery, chopped
1 large
carrot, chopped
1/4 c
wine, riesling
1/4 c
wine, chardonnay
2 c
chicken stock (better than bouillon)
bay leaves
10 sprig(s)
1 Tbsp
fresh tarragon leaves, chopped
1/4 c
fresh italian parsley, chopped
2 large
fresh sage leaves, chopped
1 oz
aveluk (braided, dried curly dock - found in armenian markets - also grows wild in some places)
3 clove
garlic, chopped
1 tsp
olive oil, extra virgin

How to Make White Bean, Sausage, Smoked Turkey Soup w/ Aveluk


  • 1Wash, then soak beans overnight. In the morning, prepare them per package directions with no salt.
  • 2When beans are tender, put in the turkey leg, whole. Add water to just submerge the turkey.
  • 3Simmer on very low 2 or 3 hours, adding water if necessary. I used the slow cooker setting on my rice cooker for this.
  • 4When the meat is falling off the turkey bone, use a pair of tongs to pull out the tendons, and the skin (unless you like the skin).
  • 5Use a pair of kitchen shears to cut the meat into spoon size chunks while it's still in the pot - or pull it out and cut it on a chopping board. Your choice.
  • 6Leave the big bone in the soup the whole time!
  • 7Cook onion, celery, and carrot in a pan until golden, then add to pot.
  • 8Deglaze pan with white wine. Add to pot.
  • 9Remove casings from sausage, and divide into bite sized bits. Cook over low to medium heat until golden. Add to pot.
  • 10Deglaze pan with chicken stock. Add to pot.
  • 11Tie a string around the thyme sprigs. Add to pot with dried bay laurel leaves. (If you use fresh bay laurel, use less.)
  • 12Finely chop remaining herbs and garlic. Add to pot. (I keep whole peeled garlic cloves covered with olive oil in a jar in the refrigerator - which is the reason for the 1 tsp olive oil).
  • 13Simmer on very low at least an hour or two.
  • 14Remove thyme sprigs, bay laurel leaves, and bone just prior to serving - or go rustic and leave them in!
  • 15Serve with crusty french bread.
  • 16Note this does not call for salt or pepper. The salt from the smoked turkey and the chicken stock was sufficient, and it didn't need pepper.

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About White Bean, Sausage, Smoked Turkey Soup w/ Aveluk

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Eastern European
Other Tags: Healthy, Heirloom

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