Procedure:
I did a quick soak of about a pound of Berkeley Bowl’s “organic mixed beans, peas, lentils, and barley” — covered it with water and brought it to a boil, and let it sit an hour. In the meantime, I sprinkled salt and pepper on three turkey legs (about what fits in the bottom of my pressure cooker) and I fried them on all sides to give them a bit of color, in some olive oil, adding in a chopped onion for flavoring. Then I added a can of chicken broth, and some thyme, and cooked them at high pressure (#2) for about 15 minutes.

In the meantime, I chopped up three carrots, celery stalks and leaves, and reserved these vegetables, for the end, along with some parsley sprigs. I added beans and their water to the turkey mixture, after removing the legs (and testing for doneness). I cooked them for about 15 minutes. Probably about 5 minutes short of being done, I added the vegetables, and the turkey bones, stripped of meat, back to the pot, and cooked everything till done, at low pressure. In the meantime, after cooling the turkey meat, I shredded that.

Once the beans and vegetables are cooked, take a couple of cups out with a ladle and blend that with an immersion blender, then add back to the mixture to give soup some body. Add turkey meat back to soup. Mix all together, and serve with chopped parsley, and salt and pepper to taste. It makes for a very hearty soup, with interesting texture from the different legumes and peas.

Ingredients:
1 pound Organic Mixed Beans, Peas, Lentils and Barley
3 fresh turkey legs
1-2 onions
3 stalks celery and leaves
3 organic carrots
Pinch of thyme, salt and fresh ground pepper.
1 tsp. red pepper flakes (optional) to cook with turkey legs

Chopped parsley
Olive oil for frying