A Bowl of the Wife of Kit Carson
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1 cup garbanzo beans
1 turkey carcass with enough water to cover
1 onion, peeled
1 stalk celery
1 bay leaf
1 tablespoon salt
8 whole black peppercorns, crushed slightly
1 quart stock
2 to 3 cups leftover turkey meat, preferably dark meat (wing meat is good too)
1 large onion, peeled and coarsely chopped
Garbanzo beans, drained
3 tablespoons uncooked long-grain white rice (not Minute Rice)
Dash of crushed oregano
2 jalapeno peppers, seeded and finely chopped
1/2 pound Monterey Jack or Muenster cheese, finely diced
1 tablespoon finely chopped parsley
1 avocado, peeled and cut lengthwise into thing slices
1 large ripe tomato, finely chopped
Starting the day before you wish to serve the soup, wash garbanzo beans under cold running water. Place in a large bowl and cover with cold water by at least 2 inches. Soak at room temperature at least 12 hours. The beans are needed for day two.
Put turkey carcass, enough water to cover, and all vegetables and seasonings in large, heavy pot. Bring to a boil over high heat. Reduce heat to low and simmer 3 to 4 hours. Remove from heat. Strain stock through a fine sieve or cheese cloth and refrigerate. Discard the carcass.
Put the garbanzo beans in a large, heavy ovenproof casserole or pot and add stock and chopped onion. Bring to boil. Reduce heat and simmer, partially covered, about 1 hour or until beans are tender but still hold their shape. Add rice and just a dash of oregano. Cover tightly and simmer 20 minutes. Uncover and add peppers and turkey meat. Heat through, 15 to 20 minutes. Don't cook until mushy. Taste for seasoning. You may or may not need to add a little salt. Sea salt is best. Put cheese on top and put under broiler in oven just until cheese is melted and slightly browned. Serve in thick soup bowls, or bread bowls, garnished, if desired, with avocado slices around edges and a little chopped tomato on top.