In life, the human mind and body struggles to balance physical and mental pleasures. Something as simple as balancing family with work and play can often seem daunting. Throw in the responsibility of providing a meal for your family or cooking for a date and a simple task has turned into the upper echelons of a multiplayer Halo session.
However, it is possible to enjoy gaming, setting time aside for training and to eat healthy. This meal is designed to help you balance your high-pace lifestyle of gaming and training.
Now I know what you’re thinking, why soup? I’ll tell you why. It’s full of protein, entirely made up of vitamins and minerals, and you can do it in less than 2 hours with many opportunities in-between to log a couple gaming sessions while the meal is cooking. In addition, doubling the recipe accords you the opportunity to have 8 frozen meals instead of four. Whoever said making fresh soup was a bad, thing was never a gamer or a trainer.
Whether you’re a trainer looking for a post-workout, a gamer looking for a pre-game snack or you’re trying to impress the woman in your life, this 4-star soup will satisfy all your situations.
Sort through the beans and get rid of any of the bad ones. Place beans in a large pot and cover them with water. Bring to a boil and then remove from heat. Let them soak for 1 hour. Drain the beans, rinse, and set aside.
Heat oil in a pot over medium heat. Combine CARROTS, CELERY, GARLIC and ONION. Cook on low to medium heat until garlic is translucent and the onions have sweat, roughly 5 minutes.
Combine beans, BROTH, and SMOKED TURKEY. Cover remainder of the beans with water. Simmer, cover, and cook, for 1 hour.
Add POTATO, and the BOUQUET GARNI (bundle of herbs). Continue to simmer over low heat until beans and potatoes are soft and easily mashable. Roughly 30 minutes.
Remove Smoked Turkey from soup. Wait for soup to cool. Remove meat from bones and cut into ½ inch pieces. Transfer soup (without meat) to blender and purée ½ of the soup. Combine meat, pureed soup and un-puréed soup and heat on low until ready to serve. Season with salt, pepper, and choice of HOT SAUCE.
Serve with artisan bread or dinner rolls.
1 ¼ cups of dry navy beans
2 Tablespoons of olive oil
2 carrots, finely diced (about ¾ cup)
2 celery stalks, finely diced (about 1 cup)
2 garlic cloves, minced
1 medium onion
1 quart Vegetable/Chicken Broth
1 smoked turkey leg
2 white potatoes, peeled and diced
Bouquet Garni (bundle of herbs): 3-4 whole black peppercorns and 2 whole cloves in a tea-ball or cheesecloth
Salt, Pepper, and hot sauce to taste