Spicy Bean Soup Recipe w/ Randall Beans
On a cold winter’s day, it’s nothing like having a cup of soup to warm you up!! This is an easy recipe to make and cheap on the wallet! The majority of the items I pulled from my stockpile. We just had to purchase a box of cornbread (.47 cents) and the Turkey Legs (picked them up from Horrock’s under $3 bucks!)
- Spicy Bean Soup
- 1- Package Hurst's® 15 Bean Soup
- 1 Large Vadalia Sweet Onion Chopped
- 1 Large Fennel Chopped
- 1 Small Can of Swanson Vegetable Stock
- 1 Small Can of Swanson Chicken Stock
- 1 Small Jar of Randall's Pinto Beans (Michigan Company)
- 1 Frick’s Smoked Turkey Leg
- 1 ½ Tablespoon McCormick’’s Cuban Seasoning
- 1 Tablespoon Old Bay Seasoning
- 1 Tablespoon Sweet Paprika
- 1 Tablespoon of Crushed Red Pepper
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Fresh Cracked Black Pepper
- 2 Tablespoon of Extra Virgin Olive OilPlace beans in a large pot or bowl, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
- After soaking, drain excess water, and set aside.
- In a large stockpot over medium heat add two tablespoon of extra virgin olive oil. When oil just starts to smoke add chopped onions and fennel and sauté. Add Cuban Seasoning, Old Bay, Paprika, Crushed Red Pepper, Salt and Black Pepper. Once vegetables are softened deglaze with a splash of dry white wine or any variety of white cooking vino. Add can of vegetable stock and stir lightly. Add pre-soaked and drained beans, and then add enough water to cover beans about 1-2 inches. Add turkey leg and cook for about 2-3 hours. Typically after beans are finished I let them cool on the stove then refrigerate overnight then reheat before serving.