Bridge & Tunnel Entertainment

February 26, 2015

Jaime's bean soup


Two 32-ounce containers of chicken/vegetable stock

Minced garlic to taste

1 can black beans (drained)

1 can kidney beans (drained)

1 can cannellini beans (drained)

1 can pinto beans (drained)

1 pound of lean ground turkey (optional)

1 package fresh spinach or kale

1 can crushed tomatoes (optional)

1 cup quick cook barley or farro  

Pour stock into dutch oven, bring to slow boil. Add all beans and garlic, simmer for 5 minutes. Add tomatoes if desired. Add quick cook barley or farro, simmer for 10 more minutes. Stir occasionally. 

My family loves ground turkey, so when I make the soup sometimes I add it. 

Brown the turkey until almost brown and add to the soup with the quick cook barley or farro. After 10 minutes, add spinach or kale. Give it a few stirs, and you're done.