Winter Squash, Kale, & Barley Soup With Smoked Turkey
Beyond Mere Sustenance
Beyond Mere Sustenance
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  • 1 smoked turkey drumstick 6 cups water 2 bay leaves In a medium saucepan: 1 cup medium-cook barley* 4 cups water In a soup pot or heavy dutch oven: 1 tbsp olive oil 3 cups cubed butternut squash** 1 medium onion, chopped 1 tsp minced garlic 1 tsp crushed red pepper (optional) 2 tbsp fresh rosemary, finely chopped 1 bunch kale, ribs or stems removed, leaves coarsely chopped 1 cup stock 1 can cannelini beans***, rinsed and drained salt and pepper to taste Instructions Place the turkey drumstick in the bottom of the pressure cooker. Cover with 6 cups of water, and add the bay leaves. Set the pressure setting to "2" (higher pressure with very little pressure release), and make certain the handle is in the locked position. Turn heat to high until the pressure cooker release valve begins to make sizzling noises. Lower heat to medium-low. Keep an eye on it while you prepare the soup. You want steady pressure but reasonable pressure. 45 minutes should be sufficient. While the turkey cooks, boil the barley in a medium saucepan covered with water. When it is tender but not soft, drain and remove from the heat. The brand I use requires about 45 minutes. Now you've got the turkey and the barley going. To a dutch oven or soup pot, add the olive oil, cubed squash, onion, and garlic. Cook until onion is translucent. Add rosemary and crushed red pepper (if using). Stir w together for 1-2 minutes until fragrant. Add kale and stock. Cover and simmer while barley and turkey finish. De-pressurize the pressure cooker by turning off the heat, and lowering the valve to "1", and then to open. This will take a few minutes. Do NOT attempt to open until it is no longer releasing steam. Remove and bone the turkey. Strain the liquid to remove any bits of bone. Pour smoked turkey stock into the soup pot. Add the drained barley, cannelini beans, and boned turkey chunks. Cover, and bring back to a simmer. Taste for seasoning. Ladle into bowls, and garnish with finely chopped flat leaf parsley. Notes * Medium-cook barley has better texture and holds up well in soup. Hulled barley requires more time, but is a whole grain option. Quick-cook barley turns mushy in soup, and I do not recommend it.** I don't really care to pay for the convenience of packaged, cubed butternut squash, but it is a time-saver and a healthy option.*** Cannelini beans are white kidney beans, and widely available. However, you can substitute other white beans. Nutrition Information Serving size: ⅙ Calories: 294 Fat: 8 Carbohydrates: 38 Protein: 21 3.2.2807 Cooking Tips:



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