Purely American The Bogs of Cape Cod Cranberry Bean Soup
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A savory turkey soup from America’s original and most famous cranberry growing region. The Cranberry is one of only thee native American fruits. The colonists named it 'crane' berry because when in bloom its flower resembled the beak of a crane. Long before Europeans colonized 1he region around Cape Cod, the Wampanoag, a local native American Tribe, used wild cranberries in cooking, medicine, and dyeing their clothes. Once the Pilgrims were introduced to its many uses, the cranberry became an invaluable staple. Stored in water, the cranberry, an excellent source of vitamin C, kept for months over the long, cold winters and prevented scurvy on board the regions many whaling and trading ships. In 1816, Henry Hall of Dennis, Massachusetts, was the first to cultivate cranberries. During the mid-1800’s, the rapidly expanding cranberry industry helped the Cape withstand a severe depression brought on by the coming of the railroad and steam powered ships. Eventually, cranberry production spread to New Jersey, Wisconsin, and the Washington/Oregon region.

 $6.50 

Quantity:  

Additions:

 
6c. cold water
1-14 oz. can low sodium chicken stock
1 cooked turkey carcass with approximately 3 c. of meat left on or a 3-4 lb. section of fresh turkey, or 3 c. diced cooked turkey
2 T. butter
1 tsp. garlic, crushed
2 c. onions, chopped
1 c. celery, chopped (include some leaves)
contents of spice packet (included)
2 c. carrots, sliced into ‘A” pieces
3/4 c. whole berry cranberry sauce
1 small potato, diced
contents of small sauce bottle (included)
1 1/2-2 tsp, salt, to taste
 

Cooking Directions:

  1. Sort through and thoroughly wash beans. Soak beans 4 hours or overnight in water to cover by 2”. Drain and rinse beans. Place beans in a large 6-8 qt. pot along with the cold water, the chicken stock, and the turkey carcass or fresh turkey. Cover and begin to bring soup to a boil.
  2. At the same time, place the butter in a skillet on medium heat. Add garlic, onions, and celery. Sprinkle 1 T. of the spice mixture over the vegetables and sauté 3-5 minutes until onions turn translucent. Add to soup along with remaining spices. Cover and bring soup to a boil. Reduce heat to medium low and cook soup for l 1/2 hours.
  3. Add carrots, cranberry sauce, potatoes, contents of small sauce bottle, and salt, if you are using cooked turkey instead of the carcass or fresh turkey, add this now also. Cover and cook soup for 1 additional hour.
  4. Remove soup from heat. If you used the turkey carcass or fresh turkey, remove meat pieces onto a clean cutting board. Remove and discard all fat and bones. Finely dice the meat and return to soup. Stir and refrigerate soup overnight.
The next day, serve piping hot bowls of this wonderful soup along with homemade parker house rolls, a fresh garden salad and Boston cream pie for dessert. Serve 8 - 10. Enjoy!
 

Ingredients:

Dried beans, barley, spices, black pepper, garlic, onion powder.



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