Chunky Turkey 15 Bean Soup
1 (20 oz) bag 15 bean soup dried beans(I used Hurst’s)
10 cups water
¼ cup butter
1 tablespoon olive oil
1 large onion, diced
4 carrots, peeled and thinly sliced
3 stalks celery, thinly sliced
1 teaspoon garlic powder
½ teaspoon Lawry’s seasoned salt
½ teaspoon chili powder
2 tablespoons lemon juice
4 cups chicken broth
1 can (14.5oz) diced tomatoes
2 smoked turkey legs or turkey meat, dice the meat
salt and pepper to taste
Place rinsed beans in a large pot with 10 cups of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 1½ hours. Stir occasionally.
When the beans only have 10 minutes left to boil, in a sauté pan over medium heat, melt the butter and oil. Add the onion, carrots, celery, garlic powder, seasoned salt and chili powder. Stir occasionally for 5 minutes. Pour the vegetables into the bean pot and add the lemon juice, chicken stock and can of diced tomatoes.
Lower temperature to a simmer, cover and cook for 30-45 minutes. Stir occasionally.
A couple of minutes before cooking is complete, add contents of seasoning packet that came with the soup mix and stir all together. Salt and pepper to taste.