Recipe courtesy of Kathleen Wall
Recipe courtesy of Kathleen Wall
Watch how to make this recipe.
Sobaheg
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- Level: Easy
- Total: 3 hr 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 814
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 18 g
- Sugar
- 5 g
- Protein
- 61 g
- Cholesterol
- 101 mg
- Sodium
- 197 mg
- Level: Easy
- Total: 3 hr 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 814
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 18 g
- Sugar
- 5 g
- Protein
- 61 g
- Cholesterol
- 101 mg
- Sodium
- 197 mg
Ingredients
Directions
- Combine the turkey, dry beans, hominy, clam juice, if using, some dried onions and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom.
- Break up the turkey meat, removing the skin and bones. Add the squash and green beans and continue to simmer very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy.
- Combine the turkey, dry beans, hominy, clam juice, if using, some dried onions and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom.
- Break up the turkey meat, removing the skin and bones. Add the squash and green beans and continue to simmer very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy.
