Smoked turkey and swiss chard

Knowing I had a smoked turkey drumstick waiting at home in the freezer, I envisioned making a smoked turkey, kale and navy bean soup on one of those cold days last week.   Then I got home from work and discovered that we had no more frozen kale, nor any navy beans.  Hmmm.  Soooooo….here’s what happened: smoked turkey, swiss chard and spinach and miscellaneous veggie soup.  Maybe it should be called freezer sale soup.   Whatever we want call it, this soup hit the spot!

1 onion, chopped

2 carrots and 2 celery stalks, chopped

6 garlic cloves, chopped

1 teas dried thyme

1 teas garam masala

4 cups water

4 cups chicken broth

1 smoked turkey drumstick

1/2 teas cayenne pepper

~ 2 cups cooked pinto beans (I used that weeknight-time-saving luxury canned beans, rinsed off.  )

handful of chopped frozen red pepper strips (~ 1/2 bag of Locavorious frozen red peppers)

~ 1 cup of frozen peas or shelled edamame

12 oz Locavorious frozen swiss chard (since I only had about 1/2 a container of frozen chard left, I added enough frozen garden spinach to get to 12 oz.  This resulted in a lot of greens in the soup, but this keeps hubby happy.)

In a large pot or Dutch oven, heat a little olive oil and saute the onion, garlic, carrots and celery for a few minutes.  Add the thyme and garam masala and saute a minute or two more.  Put the turkey drumstick in the pot and cover with the water and broth.  Bring to a brief boil and then simmer for ~ 45 minutes.  Remove the turkey drumstick, let cool a bit.  Cut or pull the meat off of the drum stick and chop it up; discard the skin and bone and return the meat to the soup pot.  Add 1/2 teas cayenne, pinto beans, red pepper strips, peas and the swiss chard.   Cook until the last added veggies are heated through.

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