Bean soup with smoked turkey

 On New Year's day growing up, we always had bean soup with cornbread for dinner.  My mom made it with ham hocks but those are hard to come by.  I have seen smoked turkey in the same area and decided to give it a try.  As simple a bag of beans, some veggies, and some spices is, this was amazing.  We made ours in the pressure cooker and skipped all the soaking parts.  From Valerie's Kitchen.

Bag of beans, rinsed and sorted (though I've never found a rock)

2 tbs vegetable oil

1 1/2 cups chopped onion

2 stalks of celery (though we didn't have any this time and left it out, it's fine without)

2 large carrots, diced

3 cloves or crushed garlic

8 ounces tomato sauce

4 cups of chicken or veggie broth

3 cups of water

2 tsp chili powder

1 tsp cumin

1 tsp oregano

1/2 tsp or more to taste, cracked black pepper

1/4 tsp cayenne pepper

2 bay leaves

smoked turkey leg

1 tbs lemon juice

Turn the to the saute setting and add the oil

Add the carrot, onion, and celery and cook for 2-3 minutes or until veggies are soft

Add in the garlic and cook another minute 

Turn off the saute setting

Add in the rest of the ingredients saving the lemon juice for after cooking

Nestle the turkey leg in the bottom of the pot

Cover, seal, and set the timer for 55 minutes (we are at altitude so adjust down if you aren't)

After the timer is done, let it natural release for 15 minutes and then quick release

Remove the turkey leg and shred the meat, save the bones and skin for broth

If you want to, blitz the soup 2-3 times if you want a thicker soup, we left ours like it is

Add the meat back in, add in the lemon juice and season with salt if needed