• 1 cup dry lima beans, soaked overnight
• 1 small pumpkin, peeled, seeded and cut into 1″ pieces
• 1/2 can hot hatch green chiles, or more to taste
• 2 cloves garlic, sliced
• 6 cups turkey stock*
• 2 poblano peppers, diced
• 1 zucchini, cut into 4 quarters lengthwise then diced
• 1 carrot, cut in 1″ pieces
• salt & pepper, to taste
• fresh cilantro, for serving
• avocado slices, for serving
• cooked quinoa, for serving (optional)

 

Cook beans and squash
Put beans, pumpkin, chiles, garlic and broth in a large pot or pressure cooker. Simmer until beans and pumpkin are tender but not mushy, about 35 minutes on the stove (or 6 minutes at high pressure, releasing manually). Note that the cooking time may vary depending on the age of your beans and how long they were soaked for.

 

Gently simmer the vegetables
Add peppers and zucchini, and simmer gently until vegetables are cooked through. Add salt to taste.

 

To serve
Serve in a bowl ladled over quinoa and garnished with avocado and cilantro.

 

 

*If you’ve just roasted a whole turkey, carve the meat off and right away put the carcass in a big pot to make stock — don’t even bother trying to wrap it and put it in the fridge! If you have a pressure cooker, it’s very easy: add the carcass, plus a quartered carrot, celery stalk and onion, then cover with water. Pressure cook for 45 minutes, then allow pressure to release naturally. The meat will come off the bones easily, but the bones will still be firm enough to separate out, which is what you want. (Alternately, you can simply simmer the carcass and vegetables on the stove — it will take about 2 hours or more to get really good). Use the stock to make this soup, or freeze to use later.