Recipes

Appetizers Beans & Legumes Beverages Breads Desserts & Sweets Fish & Shellfish Meat Miscellaneous Pasta Poultry Rice & Grains Salads & Dressings Sauces & Relishes Slow Cooker (Crockpot) Soups & Stews Vegetables

Please donate now to pay our monthly server fees: [More Info]

Community Menu

Community Home Message Board Board Home Board Rules Board Extras:    Arcade    Calendar    Links CauldronMUX [Client] Sister Forums:    Asatru Lore

Menu

Home Site Info & Rules Site Archives Volunteers Needed Advertise Here Pagan Supplies Buy Pagan Books Buy Pagan Supplies Books & Media Books Home Games Home Music: Free | Pagan Online Books Pagan Book Browser Reviews:    Academic Books    Divination Decks    Fiction Books    Pagan Books    Speculative Books    DVD & Videotape Submit Review Pagan Features Article Library Auctions Chat Log Index File Library Humor Lessons Pagan Holidays Pagan Primer Pagan Rituals Pagan Supplies Pagan Youth Polls Reconstructionism Spell Grimoire [Blog] Web Resources Pagan Living Cauldron Cookbook Take Political Action Newsletter Back Issues Subscribe Other Features eCauldronMail Greeting Cards Syndicated Articles World News/Opinion Shopping Cheap Web Hosting Doxy's Bazaar Witchcraft Course Zazzle Old Indexes Article Index Webcrafting Index

Network Sites

Cauldron and Candle Cauldron's Grimoire RetroRoleplaying RetroRoleplaying: The Blog Software Gadgets The Terran Empire

Site Search

Entire Web The Cauldron

Charter Member

While this web site is designed to work in all major browsers, we recommend Firefox.

This site hosted on a Linode VPS Formerly hosted by Why Use Dreamhost?

Site copyright © 1998-2009 by Randall

Smoked Mexican Turkey Soup with Beans, Barley and Roast Corn

Submitted by LyricFox

Ingredients

1 tbl Olive oil
2 med Onions, chopped
2 lge Poblano peppers, chopped
4 cloves Garlic, minced
2 tbl Tomato paste
3 tsp Chili Powder
1 1/2 tsp Salt
1/2 tsp Pepper
3 tsp Cumin, ground
1 1/2 tsp Coriander, ground
1 1/2 tsp Oregano
1/2 tsp Cayenne pepper
14 cups Smoked turkey stock
2/3 cup Barley
2 cans Black beans, rinsed and drained
2 cups Roasted frozen corn
2 cans Whole tomatoes, rinsed well and chopped
4 cups Smoke turkey, chopped

Directins

Heat oil in heavy stock pot over medium heat. When hot, add onions and peppers and saute 3 minutes. Add garlic, spices and tomato paste and saute two minutes.

Add stock to onion mixture. Bring to a boil, add barley and reduce heat. Cover and simmer 50 minutes, or until barley is tender.

Makes 18-20 cups

Add black beans to soup and simmer 15 minutes. Dry roast corn in a skillet until it begins to brown. Add to soup and cook 10 minutes. Add turkey and tomatoes to soup and simmer 5 minutes.

Taste and adjust seasoning. Serve with shredded Monterey Jack cheese sprinkled on top.