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  Hungarian Bean Soup With Smoked Turkey
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Prep Time:
  not specified
  8 (servings)
Difficulty Level:
  Fleishig (Meat)
Health Conscious:
  not specified
Cooking Method:
  Stove Top Cook
  Yom Tov
Main Ingredients:
  The Kosher Carnivore
  not specified

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This Melting pot Hungarian Bean soup is bountiful; incorporating a variety of vegetables and legumes. But, it’s the turkey that adds the hint of smoky intrigue, giving this soup its bold character. Smoked turkey is available in most markets; it comes pre-packaged in a small chunk. Alternate cut smoked sausage or hotdog.
2 cups dried beans; kidney, black-eyed, navy or mixed
5 tablespoons vegetable oil
2 large onions, diced (about 2 cups)
5 tablespoons all-purpose flour
4 carrots, peeled and diced (about 2 cups)
1 pound smoked turkey
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons sweet paprika
2 tablespoons finely chopped flat-leaf parsley
2 teaspoons garlic powder
1 quart chicken stock
1 quart water

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Helpful Hints
You no longer need a day’s notice to prepare soup, which incorporates dried beans. The quick soak method replaces the overnight soak and I don’t think your digestive system will know the difference. The whole idea is to cause the bean to split open, releasing its secret powers. The quick soak method accomplishes this in just about 1 hour. When adding dried beans to soup, don’t let the small amount fool you; 1 cup dry becomes 2 ½ cups cooked.
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