Smoked Turkey and Bean Soup

Smoked turkey give a rich flavor to this bean soup, which will warm you throughout the winter.

1 sweet onion, peeled and diced

2 medium carrot, peeled and diced

3 stalks celery, diced

2 cloves garlic, minced

2 smoked turkey legs

1 quart chicken broth

2 cups water

1 can Great Northern Beans

1 cup leftover rice pilaf

Sauté the onion, carrot and celery in a big soup pot for about 8-10 minutes. Add the garlic and cook another 2-3 minutes. You want the veggies to caramelize a bit to develop their flavor and sweetness.

Add the broth and water to the pot and submerge the smoked turkey legs in the broth.

Bring to a gentle boil, and reduce to a simmer. Good for about 20 minutes, until the turkey is very soft. Remove the legs to a platter and allow to cool just enough to handle.

Add the can of beans to the broth along with the leftover rice pilaf. Shred the turkey and separate from the legs. Return the turkey meat to the soup. Heat through.

Serves 6-8.

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