I haven’t posted anything for the cooking/baking category since my monster cake back in April, so I thought I’d share a little recipe I made up that yielded some damn fine soup. It’s really good for a rainy/cold day because it’s got a spicy broth. Might I recommend watching some wintery scenes in Game of Thrones while eating this? I think they pair quite nicely. Mr. Ice Beard here agrees.
What you’ll need:
- 2 tbsp Chili powder
- 1 tsp Salt
- 2 tsp Pepper
- 1 tbsp Minced garlic
- 1 tbsp Extra Virgin Olive Oil
- 1 Can pinto beans
- 1 Can kidney beans
- 1 Can white beans
- 1 Jalapeno
- 2 Cans of diced tomatoes
- 1 Red bell pepper
- 1 Red onion
- 1 Yellow onion
- 1lb Ground turkey
- Start by dicing small/medium red onion and yellow onion.
- Remove seeds from red bell pepper and jalepeno, and dice as well.
- Heat olive oil in skillet and add ground turkey.
- When ground turkey is about halfway cooked, add the diced onions and peppers.
- When ground turkey is browned, reduce heat to low as to keep it warm.
- Meanwhile, fill and heat up a crockpot with cans of tomatoes and one can-worth of water, seasonings, and garlic.
- Drain and rinse all three cans of beans.
- When tomato broth-mixture is warm, add beans and contents of skillet.
- Let crockpot sit covered on low for 8 hours. (I work the night shift and sleep during the day, so I like to use the slow-cooking function so that I can sleep and just wake up to yummy smells.)
- Serve and enjoy!
Obviously you could do a lot with this recipe in terms of substitution. You could use more and/or different kinds of peppers, different meat, a different order of adding the components together, etc. It’s fun to experiment with. If you used tomato paste and no water it could easily become a sort of chili instead of soup.