2 smoked turkey legs, or 3/4 lb. smoked ham
1 c. dried lima beans, soaked overnight
1 large onion, chopped
2 cloves garlic, minced
Pinch dried thyme
1 bay leaf
Salt & pepper to taste
2 carrots, peeled & sliced
1 turnip, peeled & cubed
8 oz. potatoes, cubed
8 oz. cabbage, shredded
Place turkey legs, lima beans, onion, garlic, thyme & bay leaf in a stockpot with 5 c. cold water. Bring to a boil, reduce heat & simmer, covered, for about 50 minutes. Season with salt & pepper. Add carrots, turnip, potatoes & cabbage. Add more water if needed. Cook another 45 minutes. Remove turkey legs & take meat from the bones. Return meat to pot. Serve soup with crusty bread. Leftovers will keep several days in the refrigerator, & longer in the freezer. Good with fresh, sweetened strawberries & whipped cream. Serves 4.
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