By: Lévana

Lévana — Mon, 22 Oct 2012 02:24:16 +0000

Susan I would say OK leave it out and be more generous with all other seasonings

By: Susan

Susan — Mon, 22 Oct 2012 02:12:45 +0000

Levana—For those of us who are vegetarian is there any substitute for the smoked turkey?

By: Lévana

Lévana — Sat, 20 Oct 2012 23:06:41 +0000

Hi Lori, you got me intrigued. I went back to the recipe. The instructions are quite clear. Here they are again: Heat the oil in a large skillet. In a food processor, finely grind the garlic. Add the carrot, celery, leeks and cabbage, and grind coarsely. Add the ground mixture to the oil and sauté until translucent. Transfer the sautéed mixture to the bean pot and add all but last ingredient. Bring to a boil, reduce, and cook 1 more hour, or a little longer until the beans are very soft and the soup looks creamy and thick. Stir in the pepper, and adjust the texture and seasonings.
So: After you saute the ground mixture, you transfer it to the pot where the beans cooked, and add all remaining ingredients except the ground pepper, (which you add all the way at the end of cooking), cook for one hour. So the smoked turkey herbs etc went into the bean pot same time as the sauteed ground mixture.

By: Lori Mann

Lori Mann — Sat, 20 Oct 2012 11:32:40 +0000

When does one add the smoked turkey and all of the herbs? It wasn’t clear to me.
Thanks

Comments on: Herb White Bean Soup Recipe

By: Lévana

By: Susan

By: Lévana

By: Lori Mann