It got me thinking about my trusty old slow cooker that has been hiding in the back recesses of my pantry for years since its last use. Perhaps I should re-visit it before moving on to a new romance with another appliance?
So folks, that is why a plethora of bean soups this month, and it is still winter here. I started with this fabulous, kid approved, Black Bean Soup then moved on to White Bean and Leeks. I couldn’t create another soup with leeks and beans, so I decided to made a White Bean and Smoked Turkey Kale Soup. I ran into a friend at the market who had just made a bean dish with smoked turkeys legs, so why not?
It was fabulous! Turns out smoked turkey legs pretty much mimic the taste of a ham hock, who knew? With the beans and kale it was a nice hearty bowl soup deserving of dinner, and perfect for lunch the next day.
Now I am wondering what other kitchen appliances and gadgets I have been underutilizing…
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 lb bag of white beans
- 8 cups of water
- 1 large ripe tomato, chopped
- 3-4 springs of fresh thyme, or 1/2 tsp dried thyme
- 2 bay leaves
- 2 smoked turkey legs, or a ham hock
- 2 cups finely chopped baby kale
- salt and pepper to taste