Turkey and Black Bean Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is from my Food and Wine One Dish Meals cookbook. It says to serve this with a red zinfandel because the spiciness and fruit flavor will stand up to the powerful flavors in the soup. This would be a great soup when you are sick of leftover turkey, but still have lots left. I would serve this with corn bread. I’m sure this could be adapted to the crock pot. I bet it would freeze well. Ingredients:
1/4 lb sliced bacon, cut into 1/4 inch strips |
1 onion, chopped |
1 tablespoon chili powder |
1/2 teaspoon unsweetened cocoa powder |
1/4 teaspoon tabasco sauce |
2 teaspoons dried oregano |
2 teaspoons salt |
1/4 teaspoon black pepper |
1 (15 ounce) can crushed tomatoes |
1 quart chicken broth |
1 (15 ounce) can black beans, drained and rinsed |
1 lb cooked deli turkey, cut into 1/2 inch slices |
10 ounces fresh spinach, cut into 1-inch strips |
Directions:
1. In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
2. Pour off all but 1 tablespoon of the fat from the pot.
3. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes.
4. Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes and broth. Bring to a boil.
5. Reduce the heat and simmer for 15 minutes.
6. Add the black beans and turkey to the pot. Simmer for 5 minutes.
7. Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.
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