Smoked Turkey & Bean Soup

Instructions

Dissolve 3 tablespoons sea salt in 4 quarts of water in a large (8-quart) pot. Stir in 2 cups dry cannellini beans and soak at room temperature overnight or for at least 8 hours. Drain and rinse well. Chop 1 large onion, 3 large carrots , 3 ribs celery , and mince 2 cloves garlic. Heat 2 tablespoons extra-virgin olive oil in a large soup pot or pressure cooker over medium heat and cook onion, carrot, and celery caramelized, about 8 minutes. Mix in garlic and cook until fragrant. (If using a slow cooker, transfer softened vegetables to the cooker at this point and continue with remaining instructions.) Stir in soaked and rinsed beans, 1 cup dried red lentils, 2 Diestel Smoked Turkey Thighs or Drumsticks, 2 tablespoons concentrated homemade beef bouillon (or 2 teaspoons store-bought), 2 teaspoons Paul Prudhomme's Meat Magic, 2 teaspoons dry Italian seasoning, 2 teaspoons ground cumin, and 1 whole bay leaf4 quarts chicken or turkey broth1 whole bay leaf to the pot. Add enough chicken broth/stock/water to cover 2 to 3-inches above ingredients to allow beans to absorb enough liquid - about 4 quarts chicken or turkey broth. NOTE: The exact amount of broth will depend on the amount of meat added. Additional water may be needed. *See Recipe Notes for pressure cooker method. Bring soup to a boil then reduce heat and simmer for 2-3 hours on the stove or 4-6 hours in a crockpot set on low. Before serving, remove bones and large pieces of turkey from the pot; allow to cool slightly on a platter. Once cool enough to handle, separate meat from the bones and any unappealing connective tissue (see directions and photo in Post). Return meat to the pot and discard bones; season with salt and pepper as needed. Ladle into warmed bowls, garnish with 1 tablespoon freshly chopped parsley, and serve with cornbread and honey-butter.

• sea salt Notes: 3 tablespoons
• dry cannellini beans Notes: 2 cups
• extra-virgin olive oil Notes: 2 tablespoons
• large onion) Notes: 1, chopped (about 1 1/2 cups
• ribs celery) Notes: 3, chopped (about 1 1/2 cups
• large carrots) Notes: 3, chopped (about 1 1/2 cups
• garlic Notes: 2 cloves, minced
• quarts chicken or turkey broth) Notes: 4, , or 1-quart Basic Stock and water (See Recipe Notes
• Diestel Smoked Turkey Thighs or Drumsticks) Notes: 2, , about 2 1/2 pounds (thighs will have more meat
• dried red lentils Notes: 1 cup, , rinsed, but not soaked
• concentrated homemade beef bouillon Notes: 2 tablespoons
• Paul Prudhomme's Meat Magic Notes: 2 teaspoons, , see notes for substitute seasonings
• dry Italian seasoning Notes: 2 teaspoons
• ground cumin Notes: 2 teaspoons
• whole bay leaf Notes: 1
• Sea salt and freshly ground black pepper Notes: to taste

  Optional
• freshly chopped parsley Notes: 1 tablespoon, (optional, for garnish)

  Optional