Lemony White Bean Soup with Turkey and Kale/COMPANY POTATOES& More

Lemony White Bean Soup with Turkey and Kale
comment: It's the lemon that really makes this soup.

Yield: 4 servings

  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
  • 1 tablespoon tomato paste
  • ¾ teaspoon ground cumin, plus more to taste
  • ⅛ teaspoon red-pepper flakes, plus more to taste
  • ½ pound ground turkey (or turkey sausage)
  • 3 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon kosher salt, plus more to taste
  • 1 quart chicken stock
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
  • Fresh lemon juice, to taste
  1. Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

  2. Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
  3. When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
  4. Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
  5. Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
  6. Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

submitted by Allison Liddell


Company Potatoes submitted by our own Nancy Lovett

Another popular recipe from the Holiday Party. This is a recipe from a 1994 First United Methodist Church Cookbook in Bonham, TX. There are many versions of this, some call it "Funeral Potatoes".
Adjust as needed on the salt and pepper. Nancy also added some Ranch seasoning powder recipe mix. Other options would be Onion dip in addition to the sour cream or grated onion or scallion

8 – oz Sour Cream
1 (2-lb) bag hash brown potatoes
½ cup melted butter
½ tsp salt
¼ tsp pepper
1 can Cream of Chicken soup
2 cup grated cheddar cheese
Defrost the hash browns, slightly and crumble up. Mix above ingredients and put in a buttered dish (can use cooking spray).

1/2 cup melted butter
2 cups crushed cornflakes or any other crunchie topping. Nancy used panko.
Mix melted butter and your crunchie topping together and spread on top of potato mix.
Bake at 350 for 40 – 45 minutes.