Sriracha Turkey Soup
Your leftover turkey, gently simmered with beans and veggies in a Sriracha-spiked broth.
1 cup dried cannelini or great northern beans, rinsed and picked through
1 Tablespoon olive oil
1 carrot, diced small
1/2 medium yellow onion, diced medium (about 1/2 cup)
1/2 cup cremini mushrooms that have been diced small
1 clove garlic, minced
1 cup roughly chopped spinach (pressed down)
1 cup cooked turkey meat torn into small shreds
2 Tablespoons Sriracha
1 Tablespoon minced parsley
Ground pepper to taste
1. Bring the beans, stock and 1 teaspoon coarse salt to a simmer in a medium saucepan. Adjust heat as needed to maintain a simmer; cook for 1 1/2-2 hours with the lid slightly askew, until beans are soft and cooked through. (You can soak your beans first if you want to; we almost never bother to do this).
2. In a pan large enough to hold all the ingredients, warm the olive oil over medium heat. Add the carrots and simmer for 3 minutes. Add the onions, mushrooms and 1/2 teaspoon coarse salt. Saute for about 10 minutes, until the onions are translucent and everything is softened.
3. Stir in the garlic and saute just until fragrant. Add the spinach and turkey meat, stirring to combine. Turn the heat to medium low and put the lid on. Cook for about 5 minutes, until the spinach has wilted. If beans are not ready, turn heat off and set aside with the lid on until they are.
4. Pour the beans and broth (stock) into the pan with the turkey and vegetables, stirring to combine everything. Stir in the Sriracha and parsley. Taste and add more salt and some ground black pepper if needed.