Turkey and Red Bean Soup with Rainbow Chard

The peak of summer is upon us, with all of its muggy, hot glory.  So why does my mind drift to soups and chili?  I suppose the fixation has a lot to do with a small test batch of red chili beans that found its way into our CSA box last week.  The farm included a great recipe for a radish and bean salad, but I couldn't shake that thought of chili...

This dish didn't end up nearly as thick as most chilies I prepare, and I'm okay with that.  The addition of chard makes if far more reminiscent of a minestrone anyway.  But the flavors are all tex-mex.  If you'd rather not hover over the stove on a hot summer's day, this soup can be prepared in the crock pot as well.  Just plan on adding the chopped chard leaves right before serving.

The recipe is my own

Serves 6-8

The Ingredients:
1 1/4 cup dry red chili beans
1 Tbsp oil
20 oz ground turkey
2-3 bulbs green garlic
1 small onion, diced
1 Tbsp cumin
1 Tbsp chili powder
1/2 tsp oregano
1 bay leaf
1 tsp salt
1 bunch rainbow chard, leaves and stems separated
1 - 8oz can tomato sauce
6 cups vegetable or chicken broth

The Process:
Remove any pebbles or grit from the beans.  Rinse.  Place in a large bowl and cover with cool water.  Soak overnight.

Drain the beans.  In a large saucepan set over medium heat, bring about 5 cups of water to a boil.  Add beans, reduce to a simmer and cook about 45 minutes or until beans are tender.  Drain and set aside.

Heat oil in a large heavy bottomed saucepan over medium-high heat.  Add the turkey, onion and garlic.  Cook, stirring frequently until the turkey is cooked through and crumbled.  Add the cumin, chili powder and oregano.  Stir until fragrant, about 30 seconds. Coarsely chop the chard stems and add to the pot along with the broth, beans, salt, bay leaf and tomato sauce. Reduce heat and simmer for 30 minutes.

Coarsely chop the chard leaves.  Add to the soup and simmer for an additional 2-3 minutes, or until the chard has wilted.  Remove bay leaf and serve immediately