This old-fashioned Senate bean soup with a shortcut includes beans and smoked turkey in a flavorful broth to make a hearty comfort food dish.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Soup
Cuisine: American
Keyword: beans, soup
Servings: 4
Calories: 257kcal
Ingredients
415-ounce cansnavy beans, undrained
3stalkscelery, chopped
1teaspoonminced garlic
1onion, chopped
4chicken bullion cubes(6 cups of chicken broth)
1smoked turkey leg
1cupinstant mashed potato flakes
1stickmargarine or butter(1/2 cup)
1teaspoonsalt
1teaspoonblack pepper
Instructions
Place bullion cubes in a pot with six cups of water (or sub for straight chicken broth instead) and add the turkey leg. Cover, bring to a boil, reduce heat, and simmer for 30 minutes. The turkey leg does not have to be covered with broth.
4 chicken bullion cubes, 1 smoked turkey leg
Place butter in a large skillet over medium heat. Add onion, celery, and garlic, and saute until lightly brown.
Remove the turkey leg from the broth and dice it up when cool. Add instant potatoes to broth and stir. Then add onion mixture, beans, and diced turkey. Stir in salt and pepper. Bring to a boil, stirring constantly, and reduce heat to simmer for 30 minutes before serving.
4 15-ounce cans navy beans, undrained, 1 cup instant mashed potato flakes, 1 teaspoon salt, 1 teaspoon black pepper