Bean Soup and Hush Puppies

 

A hearty soup with greens and a side of tasty fritters*

Ingredients

1 pound of navy beans

2 quarts of water  for soaking

1  large onion diced

1 carrot diced

2 celery stalks diced

1 t herbs de Provence

2 boxes of Swanson’s chicken stock

2 t Better Than Bouillon Chicken Base

1-2 C chopped kale*

1-2 smoked turkey legs

Salt and pepper to taste

Hush Puppies

1 C stone ground corn meal

3/4 C all purpose flour

1/2 t baking soda

2 t baking powder

1 C buttermilk

1 egg beaten 

1 medium onion diced

1 jalapeño diced

1/2 t salt

Canola oil

Directions

Serves 6

Sort navy beans and place in large bowl. Cover with water and soak over night. Discard water and place beans in large Dutch oven. Add in onions,carrots,celery, herbs de Provence, and turkey drumsticks. Cover with chicken stock to about an inch above the beans.Bring to boil than simmer. Stir occasionally. Cook for about two hours and remove turkey legs. Remove skin and bones and place recovered meat back into soup. Add bouillon and  kale and stir. Cook for about 15-20 minutes. Adjust seasoning.

Serve with hush puppies.

Hush Puppies

Mix dry ingredients together. Toss in onions and jalapeño. Add wet ingredients and mix until just combined.

Pour oil in large Dutch oven until 2-3 inches deep. Heat to 350-375º F. Drop tablespoon size balls of dough into oil in batches.  Cook until golden brown remove with slotted spoon from oil and place on paper towels. Transfer to serving basket and serve with bean soup.

Notes:

*I know there will be a debate calling a hush puppy a fritter. Sorry

*I adjust kale amount depending on who eats the soup and if they like kale.

 

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