From Connie’s Kitchen:
Winter in Maine means……hot soup! Let’s warm up with a bowl of this simple, savory soup we brought from subarctic Montana. Bowl of the Wife of Kit Carson has a history that goes back to Bent’s Fort in Colorado, but it’s just as good here in New England.
- Two turkey drumsticks, thawed
- 6 cups chicken or turkey stock
- ½ lb. dried garbanzo beans (if you have a pressure cooker) or 2 cans garbanzos
- A 3-oz can of chopped mild green chilies (Not jalapenos!)
- One large white or yellow onion, chopped
- 1 bay leaf, 8 whole peppercorns, 1½ tsp. crumbled oregano
- 1/3 cup long grain white or brown rice
- Chopped cilantro, pepper jack cheese, and sliced avocado for garnish
If you have an Instant Pot or other pressure cooker, put the turkey legs, washed dry garbanzos, bay leaf, stock, and peppercorns into the pot and pressure cook for 30 minutes (the Soup button). Let cool until pressure is off (be CAREFUL when you release the pressure), and remove the turkey so you can strip the meat when it’s cool enough. The dried garbanzos should be tender. Or, cook about an hour on the stove in your soup pot until the turkey is tender.
Meanwhile, chop the onion and add to the pot, along with the rice, green chilies, oregano, and the turkey meat. If you are not using a pressure cooker and dried garbanzos, rinse and add the canned garbanzos. If you want to kick up the flavor of the broth, you can also add some dried parsley and a packet of Sazon with achiote, which will impart a golden color. However, this does have a smidge of MSG, so you be the judge. Bring to a boil and cook until the rice is tender. Check the seasoning and add salt and freshly ground pepper or thinly sliced jalapeno rings. In each bowl, put chopped pepper jack cheese, a few slices of avocado, and cilantro to taste. Ladle in the hot soup and enjoy with warm flour tortillas and a salad.