Ingredients
Instructions
- Dice bacon into small bits. Cook in the bottom of a large pot over medium heat with lid on until bacon is crispy.
- Add butter, onion, celery, and carrots to the pot. Cook for 10 minutes with lid on.
- Crush or dice garlic cloves. Add to the pot and continue to cook for a minute.
- Add vegetable stock, spices, bay leaf, and 4 cups of water. Bring contents of the pot to a simmer.
- Add tomato paste, worcestershire sauce, and soy sauce to the soup and stir in well.
- Dice sweet potatoes into small cubes. Add to the pot, bring it back to a simmer, and allow to simmer for 20 minutes.
- Drain beans and add to the pot, bring it back to a simmer, and allow to simmer for 10 minutes.
- Using a potato masher, mash the bean and vegetable contents of the soup as much as possible.
- Finely shred cooked turkey. Add to pot and bring the contents back to a simmer.
- Allow soup to simmer for 1-2 hours with lid slightly ajar. Stir once every 15 minutes or so to prevent burning and sticking.
- If soup reduces too much add water a half a cup at a time and stir in.
- Soup should be ready when it turns an orange color from the mashed sweet potato starches releasing.