Navy Bean Soup & Dumplings

Photo Credit: @MapulasTable

INGREDIENTS

1 pound of navy beans 1 lb smoked turkey neck bones 1 large vidalia onion (chopped) 2 whole carrots chopped 1 bay leaf 1 cup celery 2 chicken bouillon cubes 3 garlic clove (pressed) 5 whole cloves 3 sprigs fresh thyme ¼ teaspoon turmeric 1 teaspoon kosher salt ½ teaspoon cayenne pepper ¼ black pepper

Photo Credit: @MapulasTable

DIRECTIONS Wash beans in cold water and soak overnight. Next day, drain and rinse beans. Fill a large soup pot with 8 -10 cups of cold water or fill to ¾ of the way. Combine smoked turkey neck, onions, celery, thyme, bouillon cubes, garlic and cloves, turmeric, salt, bay leaf black pepper and cayenne pepper. Bring to a rolling boil then reduce heat to simmer for 1hr. and 45 mins. Add carrots and return heat to rolling boil then reduce to simmer for 15 minutes until carrots are cooked through. Remove turkey neck from soup and scrape meat from bones. Add back to soup and serve.

This soup is especially comforting on a cold winter’s day. I serve this soup with warm crusty french baguette.