Danie główne
15 Bean Soup with Collard Greens and Smoked Turkey Legs
5 godz.Porcje: 10Nutri-Score B€
B
5 godz.
5 godz.15 Bean Soup with Collard Greens and Smoked Turkey Legs
czego potrzebujesz
Składniki
15 bean soup mix (rinsed and picked over)Spiżarnia450 g
smoked turkey legs (skin removed if desired)Mięso2 kawałki
collard greens (stems removed, leaves chopped)Warzywa i owoce400 g
onion (diced)Warzywa i owoce1 kawałek
garlic (minced)Warzywa i owoce3 kawałki- celery (diced)Warzywa i owoce2 kawałki
carrot (diced)Warzywa i owoce2 kawałki- chicken brothSpiżarnia1,5 litry
waterInne1 litr
smoked paprikaPrzyprawy5 g- bay leafPrzyprawy2 kawałki
black pepper (ground)Przyprawy2 g
saltPrzyprawy6 g
olive oilSpiżarnia15 ml
rice (rinsed, for serving)Produkty zbożowe400 g- cornbread (for serving)Piekarnia1 kawałek
na porcję
Wartości odżywcze
284kcal
- Węglowodany
- 42 g
- Białko
- 17 g
- Tłuszcz
- 6 g
czego użyjesz
Przybory
Wolnowar
Patelnia
Durszlak
Rondel
krok po kroku
Przygotowanie
- Krok 1
Soak the beans
- Rinse the bean mix in a colander and pick out any debris.
- Soak the beans in plenty of water overnight, then drain.
- Krok 2
Sauté the aromatics
- Heat the olive oil in a frying pan and soften the onion, celery and carrot.
- Add the garlic and smoked paprika and cook until fragrant.
- Krok 3
Load the slow cooker
- Add the drained beans, sautéed vegetables, smoked turkey legs, broth and water to the slow cooker.
- Season with the bay leaves, black pepper and salt.
- Krok 4
Cook the soup
- Cover and cook on low until the beans are tender and the turkey meat falls off the bone.
- Remove the turkey legs, shred the meat and return it to the pot.
- Krok 5
Add the collard greens
- Stir the chopped collard greens into the soup.
- Cook until the greens are tender, then taste and adjust the seasoning.
- Krok 6
Serve
- Spoon the soup over cooked rice.
- Serve with a side of cornbread.