Black Friday Jerk Turkey Soup

Chelley-Chelle's Note:

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.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 20

• 3 tablespoons olive oil
• 3 medium onions , chopped
• 2 red bell peppers , chopped
• 1 inch fresh ginger , grated
• 3 garlic cloves , minced
• 2 tablespoons caribbean jerk seasoning (I used Grace's dried Jerk Seasoning)
• ½ teaspoon allspice
• 1 teaspoon cumin
• salt and pepper
• 2 medium sweet potatoes , 1/2 inch diced
• 28 ounces diced tomatoes , drained with juice reserved
• ½ cup ginger wine or ½ cup white wine or ½ cup ginger beer
• 8 cups chicken stock or 8 cups turkey stock
• 3 bay leaves
• 3 cups cooked turkey , chopped into bite sized pieces
• 2 cups cooked collard greens (leftover or canned, collards mustard turnip kale)
• 1 lb whole kernel corn (frozen or leftover)
• 2 (14 ounce) cans black beans , drained and rinsed
• 1 lime, juice of
• ¼ cup Goya mojo juice
• lime wedge , for garnish
• fresh cilantro , chopped, for garnish

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.