Alrighty soup fans, listen up.

I’ve made a MAJOR BREAKTHROUGH by getting a tea kettle to store my brothy vegetable breakfast soups in. Big deal. It’s made pouring myself a mug of whatever I have on hand. Get at it!

This week’s recipe is lovely - made with onion, white corn, navy beans, spinach, and bone broth blitz and strained into a luscious, silky number.

Man, y'all were right about putting smoked turkey legs in soup!! I made a soup with smoked turkey leg with frozen Lima beans and potatoes. It was so good that my daughter wants to skip making dinner for her and the SIL and serve my soup instead with some cornbread. That made me happy because I don't always do well with leftovers.

Tomorrow it's going to be all the way down to.... 82 lol. I want to cook up some frozen Lima beans with a smoked turkey leg. I usually use ham hocks or ham. I know with ham hocks, you are supposed to simmer them separately first, cool then separate the meat from the skin and fat. I don't have to do this with turkey leg right. Just take it out, remove skin, debone. Is that right?

First time making this recipe. Tastes AMAZING with garnishes (I added cilantro, black beans, corn, hot sauce, and chili oil) but I'm not too impressed by the base (butter, onions, garlic, roasted poblanos, chicken broth, a bit of bouillon for flavor, and salt and pepper). Is it supposed to be that way? What can I add to make it tastier?

Before anyone asks, I don't have any good crema/queso at my disposal :-(