Black Bean-and-Smoked Turkey Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Tips: Crush cumin seeds with a mortar and pestle, or place seeds in a heavy-duty zip-top plastic bag, and crush with a mallet or rolling pin. Make soup ahead and freeze in an airtight container up to three months, or store in the refrigerator for up to four days in a nonaluminum container. Thaw if frozen, then reheat over low heat. Ingredients:
1 tablespoon vegetable oil |
1 cup chopped red onion |
1 cup chopped celery |
1 cup chopped carrot |
1 tablespoon cumin seeds, crushed |
1 teaspoon dried oregano |
3 garlic cloves, minced |
2 cups water |
3/4 teaspoon salt |
3 (10 1/2-ounce) cans low-salt chicken broth |
2 (15-ounce) cans no-salt-added black beans, drained |
1/2 pound smoked fat-free turkey breast, chopped |
1/2 cup chopped red bell pepper |
1/4 cup chopped fresh or 1 tablespoon dried parsley |
2 tablespoons sherry |
1/2 teaspoon hot sauce |
6 tablespoons low-fat sour cream |
cilantro sprigs (optional) |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add onion and next 5 ingredients (onion through garlic), and sauté 5 minutes. Stir in water, salt, broth, and beans. Bring to a boil, and cover. Reduce heat, and simmer 45 minutes or until tender.
2. Place half of bean mixture in a blender or food processor, and process until smooth. Return pureéd bean mixture to pan. Stir in turkey, bell pepper, parsley, sherry, and hot sauce; cook an additional 5 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Garnish with cilantro sprigs, if desired.
|
|