To watch me (and buddy!) make this soup, here’s my youtube tutorial!

RECIPE for SMOKED TURKEY BLACK BEAN SOUP

2 cups dry black beans

1 TBL apple cider vinegar

1 Diestel smoked turkey thigh

1 large onion

3 stalks celery

1 ginormous green bell pepper

2 fresh tomatoes

2 Tbl tomato paste

4 tsp Chicken Better Than Bouillon

6 cups water

2 tsp salt

fresh ground pepper

1 tsp smoked paprika

1/2 tsp sweet paprika

1 Tbl onion flakes

1 tsp garlic powder

1/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

avocado + cotija for serving

Soak the dry beans in hot boiling water with the apple cider vinegar for at least 1 hour or as long as possible.

Rinse the beans, add them to the pot of the instant pot, place the turkey thigh into the middle, and cover with water by 1 inch. Press the “Bean” setting (30 minutes on high pressure) and set it to “seal”.

In a large dutch oven, add 1 Tbl oil and when it’s hot, sauté the onions (flavor layer these now with a sprinkle of salt), celery, & bell pepper together over medium heat. Stir frequently. Add the fresh tomatoes.

Remove the beans and turkey thigh from the instant pot. Drain and let cool for a moment. Remove the skin from the thigh and shred the meat off the bone (should be falling off!) and chop. 

Add the beans, turkey, tomato paste, bouillon, water, salt, pepper, smoked paprika, sweet paprika, onion flakes, and garlic powder to the dutch oven, bring to a boil, and reduce the heat to a simmer. Simmer for 30 minutes, uncovered. Stir in the cilantro and parsley, and serve with diced avocado and cotija cheese.

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RECIPE for Cast Iron Gluten Free Cornbread

1 cup Bob’s Red Mill Organic Medium Grind Cornmeal

1 cup Better Batter gluten free flour mix

1/8 cup maple sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1.5 cups oat milk + 1 Tbl apple cider vinegar

2 eggs

1/4 melted butter, cooled

Preheat oven to 375 degrees. Put a buttered 10” cast iron pan in the oven.  Mix the dry ingredients together in a bowl, and add all the wet ingredients. Mix well. Pour batter into the hot cast iron pan and bake for 25-30 minutes. Let cool slightly before serving with Kerrygold butter and raw local honey.

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Salut et bon appétit, friends!!