Oregon Trail Soup with Turkey Jerky by Karen Eagle
A hearty bean soup that is made with homemade turkey broth and garnished with homemade Turkey Jerky. To make it an authentic settlers' soup, look for heirloom beans, available at gourmet markets and health food stores.
Place the beans in a large pot and cover with boiling water. Let soak overnight.
Drain beans in a colander and set aside. Heat the oil in the pot and sauté the onion, celery, carrots, and garlic for 6 or 7 minutes. Add the beans, bay leaves, and Turkey Broth. Bring to a boil, then cover. Lower heat to a simmer and cook for 2 or 3 hours or until beans are tender. Season with salt and pepper to taste.
When ready to serve, remove bay leaves. Ladle soup into individual bowls and garnish with chopped parsley and 3 or 4 strips of Turkey Jerky.
Wild Turkey Game Management
Through proper game management and good conservation practices, wild turkey abound where they were once dangerously low in numbers. The wily bird's keen senses of sight and hearing have made many hunters come home empty-handed, which adds to their increased population.
Serves 6 to 8
1-pound bag assorted beans
2 tablespoons olive oil
1 onion, chopped
6 ribs celery, chopped
6 carrots, chopped
4 cloves garlic, minced
2 bay leaves
7 cups Turkey Broth (page 234) or chicken stock
Kosher salt and freshly ground black pepper to taste
2 tablespoons Italian parsley, chopped
24 strips of Turkey Jerky (page 231) or commercially made jerky
