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Old 12-10-2011, 03:59 PM   #1
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Smoked Turkey Wild Rice Black Bean Soup

Ingredients

1 Greenberg smoked turkey leg and thigh (or other smoked turkey)
1 15 oz can diced tomatoes
2 qt chicken stock ( I used 1 qt homemade and 1 qt Kirkland)
½ c. each chopped onion, carrot, celery ( I prechop and freeze a big bag)
1 lg bayleaf
Several sprigs fresh thyme or 1/2 t. dried
Fresh ground pepper to taste
1 c. precooked wild rice
1 can black beans, rinsed and drained

Directions

Put everything except wild rice and beans into large saucepot. Bring to boil. Turn down heat and simmer 2 hours.

Take out turkey, cool, and strip meat. Chop and add back to pot along with wild rice and beans. Heat and serve.
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Old 12-10-2011, 04:10 PM   #2
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YUM!!! But then anything with wild rice is GOOD!
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Old 12-10-2011, 04:37 PM   #3
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Thanks, CWS! DH is now a confirmed fan of wild rice.

Your previous link, that's the Native American wild harvested, right?
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Old 12-10-2011, 05:15 PM   #4
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Yummy, yummy, sounds good for my tummy!
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Old 12-10-2011, 05:38 PM   #5
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Thanks, PF! I usually only eat white meat, it's a great way to hide the dark meat from myself. And I don't tell me.
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Old 12-10-2011, 05:50 PM   #6
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That sounds great CWS! I don't have smoked turkey, but I have tons of leftover turkey to use up. I've also got about a cup of Lundgren's wild rice and brown rices. I also have a can of black beans I didn't know what to do with. Everything but thyme, probably some Italian seasoning or poultry seasoning both of which I think have some thyme in them.
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Old 12-10-2011, 06:01 PM   #7
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Quote:
Originally Posted by Zhizara
That sounds great CWS! I don't have smoked turkey, but I have tons of leftover turkey to use up. I've also got about a cup of Lundgren's wild rice and brown rices. I also have a can of black beans I didn't know what to do with. Everything but thyme, probably some Italian seasoning or poultry seasoning both of which I think have some thyme in them.
In that case, I wouldn't boil, just simmer. Keep tasting.

The smoked turkey put this over the top!
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Old 12-10-2011, 06:30 PM   #8
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Quote:
Originally Posted by Dawgluver View Post
Thanks, CWS! DH is now a confirmed fan of wild rice.

Your previous link, that's the Native American wild harvested, right?
Yup--but why did it take him so LONG? Oh, the decade that the wild rice aged at the back of the cupboard...like wine?
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Old 12-10-2011, 06:32 PM   #9
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If you don't have thyme, basil works.
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Old 12-10-2011, 06:34 PM   #10
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It was Dawglover who came up with this recipe--not me. And Lindgren's blend is cultivated--it doesn't have the smokey flavor that hand-parched natural wild rice has.I am just the person who grew up eating wild rice instead of potatoes!
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