Turkey Pastrami and White Bean Soup

Ingredients:

1/2 lb Turkey Pastrami (sliced to 10 or thickest cut) diced into cubes

3 cans Great Northern beans

1/2 sweet onion diced

2 carrots diced

1 celery stalk diced

3 garlic cloves chopped

1/2 bundle Kale sliced

2 chili’s *for spice*

1/4 cup white wine

1 tablespoon thyme

1 tablespoon fennel seed

2 tablespoons chicken bouillon

1/4 cup almond milk

1 teaspoon ground cloves

3 tablespoon cajun seasoning

1 tablespoon sea salt

1 tablespoon black pepper

Palm oil

Equipment: Small stock pot

On medium heat, sautee onions, carrots, garlic, celery in fennel, thyme, chilis, cloves, salt, pepper and 1 tablespoon cajun seasoning in palm oil. Add 1/4 cup water and stir. Then add in Pastrami with white wine and continue about 5 minutes.

Note: the reddish color comes from the palm oil

Take off the stove and fill with water, stir in drained beans, and chicken boullion. Continue to stir and let boil an hour. Add kale and let boil another hour on medium heat.

Pour in almond milk and 2 tablespoons of cajun seasoning. Let simmer on low for 10 mins. Taste to make sure you dont need anymore salt or pepper. It should look creamy like this when you are finished.

20190327_221238.jpg

 

 

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