This navy bean soup is heartwarming comfort food at its best. It's my signature soup that I make for my family and friends. The bright red and green of the peppers and spinach give it a suitably seasonal look. —Barbara Shay, Pasadena, California
Ingredients
1 pound dried navy beans
2 cartons (32 ounces each) chicken broth
2 cups water
1 smoked turkey wing (about 7 ounces)
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced garlic
3 bay leaves
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
10 cups chopped fresh spinach (about 8 ounces)
1 large sweet red pepper, chopped
1/2 teaspoon kosher salt
grated parmesan cheese, optional
Directions
Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.