As everyone prepares for a big Thanksgiving meal on Thursday, one thing often overlooked is how to use all the great leftover turkey when the weekend rolls around. A package of Cajun 15 Bean Soup can solve this problem and satisfy the whole family after a day of Black Friday shopping.
With the tools and hardware more readily available, smoked turkeys have increased in popularity on Thanksgiving tables across the country. While this version uses the leg meat, any portion of the bird will work great. Just pull off any excess meat and drop the bones right in with the beans as they cook. The combination of smokey and spicy flavors create a delicious soup that you will want to make year-round, not just after Thanksgiving.
What you need:
- 1 package HamBeens Cajun 15 Bean Soup®.
- 1 cup chopped onion
- 2-3 cloves chopped garlic
- 1 can diced tomatoes
- 2-3 cups pulled turkey meat (+ large bones from turkey)
- Juice from 1 lemon
- Sour cream (when serving)
1. Pour the beans into a colander or sieve. Rinse and sort through the beans, checking for any stones or debris and discard. Dump the beans into a large bowl and cover with at least 2″ of warm water. Allow to soak for at least 4 hours, up to overnight.
2. Pull meat off of turkey legs and set aside. In a large soup pot over medium-high heat, sauté the onion and garlic with 1 tbs. of olive oil. When onion becomes translucent, add 8 cups of water, rinsed beans, and turkey bones.
3. Bring the mixture to a rolling boil, then reduce the heat and cover. Simmer for 60 minutes, then remove the lid and check to make sure beans are tender. When beans are fully cooked, add diced tomato, lemon juice, leftover pulled turkey, and Hurst’s cajun seasoning.
4. Continue to simmer for an additional 15 minutes, or until ready to serve. Tastes great with a dollop of sour cream and a big slice of corn bread. For some additional heat, don’t forget your favorite hot sauce!