On a rainy, windy Sunday, the last thing you want to do is go outside to buy groceries, holding your loaded shopping bag in one hand, an umbrella in the other, trying not to get rain in your face (yes, it was that kind of rain). Some stuff I had lying around: frozen ground turkey, dried black beans, dried chick peas, red curry paste, and fresh corn on the cob.
OK, I admit, this soup would require a bit of planning (maybe the morning of) but it's mostly stuff that you'd leave to soak and thaw. If you happened to have canned beans, this would be a lot easier since a lot of time goes into soaking and cooking the beans. I would not really expect anyone to go out and buy these ingredients just to make this soup. But, I hope you can see what I had in my kitchen to make a very filling soup for yourself.
So here it is:
Spicy Turkey Bean Soup
1/2 cup dried black beans (mine soaked for 4 hours)
1/2 cup dried chick peas (mine soaked for 4 hours)
1 pound ground turkey breast
1/2 large onion diced
2 large garlic cloves, minced
2 tbsp ginger root, peeled and minced
1 carrot, diced
2 celery stalks, diced
2 cobs of corn, kernels cut off with a sharp knife
2 tbsp red curry paste
4 cups stock
1/3 cup fresh cilantro, chopped
In a large pot, cover black beans and chick peas with water and bring to a boil over med-high heat. Reduce to med-low and simmer, covered until the beans are soft. This took about 1-2 hours for me. I used this time to check my e-mail. Once the beans are soft, drain and set aside.
In a large saucepan, heat oil, and saute onion, garlic, and ginger until softenend, about 5 minutes.
Add the curry paste and 1 cup of the stock, mixing well. Add carrots, celery, corn, and beans, and cover, cooking until carrots are somewhat tender.
Add remaining stock and bring to a boil. Reduce and simmer, covered for 10 minutes. Stir in cilantro, and season with salt and pepper as desired (1/2 tsp each?)
You could also add 3 tbsp of fish sauce for more flavour.