Total Time
1hr
Prep 20 mins
Cook 40 mins

An "everything but the kitchen sink" concoction I made from leftover Jerk Turkey we bought from a Caribbean restaurant and other Thanksgiving leftovers (thus the name Black Friday). I wanted to make a soup with a Caribbean flair. I used homemade stock I made with the turkey bones but storebought will work just as well.

Ingredients Nutrition

Directions

  1. In a large soup pot, heat oil over medium high heat, sauté onions and bell peppers, add gingerroot and garlic.
  2. Add spices and stir until fragrant (30 seconds).
  3. add sweet potatoes and stir until slightly browned. Add drained tomatoes.
  4. Add wine or beer to deglaze pan simmer 3 minutes,.
  5. add reserved tomato juice and stock, bring to a boil.
  6. add bay leaves, turkey, greens, beans, and corn.
  7. Bring back to a boil, lower to simmer.
  8. add limejuice and mojo and cook until potatoes are soft (about 30-40 minutes).
  9. Ladle soup in bowl and garnish with lime slice and chopped cilantro.