Overcoming the Bean Phobia: Southwestern Turkey Soup

Leguminophobia? Bean-o-Phobia?  From HolyDemon.DeviantArt.com

Leguminophobia? Bean-o-Phobia?
From HolyDemon.DeviantArt.com

Oops, did I just suggest that I came over my bean phobia?! My fear of beans dates back to elementary school.  Despite what you may expect, Boston baked beans do not look or taste any better in Massachusetts public schools.  I’ve only overcome this fear once (before I was diagnosed with Celiac Disease), when I was offered a meal with beans at Habitat for Humanity and it seemed quite rude to say no.

Do I let this my phobia rule my life? Well, it depends on how you look at it.  In most restaurants I tell them my allergies and let the chef prepare what he thinks is the best meal he can prepare for me.  Half the time, I don’t know what I’m eating until they come out and explain it to me! If they brought out me beans (which hasn’t happened yet!), I wouldn’t dare ask them to take it back.  On the other hand, any recipe that contains beans I change.  By the time I modify a recipe it  barely looks like the original. Thus, I have become the queen of bean avoidance.

This week, I modified a  recipe originally published as Southwestern Turkey Soup in Taste of Home December/January 2008, p3.  Does it look anything like the original? No, I changed more than just the beans! But, if you dare, you could cut out some of the extra corn and add the beans back in.  Good luck and Enjoy!

Southwestern Turkey Soup

Allergies: Free of gluten, dairy, eggs, safflower, tapioca, rosemary, cinnamon, and annatto seed. (And, beans too!)

Time: Prep: 20 min. Cook: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon Pure Olive Oil
  • 1 quart gluten free chicken broth
  • 4 tablespoons diced jalapeno pepper
  • 3 teaspoons ground cumin
  • 1½ teaspoons chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 3 cups cubed cooked turkey
  • 1 can (14 ounces) Contadina diced tomatoes with garlic, undrained
  • 15 ounces frozen corn
  • Optional – Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese (whatever fits your allergy needs)

Directions

  1. In a large saucepan, saute onion in oil until tender.
  2. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne.  Add the turkey, tomatoes and corn.
  3. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend.
  4. Garnish with any thing that suits your allergies, such as: sour cream, chips, cheese and olives. (Clearly, I leave out the sour cream and cheese).

Yield: 7 servings.

Tips and Tricks: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. aka: Please have some common cooking sense! Also, you may want to add some more chicken broth before serving.

8 Comments

  1. Marlow Anderson January 15, 2014
    • kaila511 January 15, 2014
  2. laurenskiii January 15, 2014
    • kaila511 January 15, 2014
  3. Michele January 15, 2014
  4. ruralroutelupiac January 19, 2014
    • Kaila511 January 19, 2014

Leave a Reply