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.
- 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)
- 1⁄2 teaspoon allspice
- 1 teaspoon cumin
- salt and pepper
- 2 medium sweet potatoes, 1/2 inch diced
- 28 ounces diced tomatoes, drained with juice reserved
- 1⁄2 cup ginger wine or 1⁄2 cup white wine or 1⁄2 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
- 1⁄4 cup Goya mojo juice
- lime wedge, for garnish
- fresh cilantro, chopped, for garnish
- In a large soup pot, heat oil over medium high heat, sauté onions and bell peppers, add gingerroot and garlic.
- Add spices and stir until fragrant (30 seconds).
- add sweet potatoes and stir until slightly browned. Add drained tomatoes.
- Add wine or beer to deglaze pan simmer 3 minutes,.
- add reserved tomato juice and stock, bring to a boil.
- add bay leaves, turkey, greens, beans, and corn.
- Bring back to a boil, lower to simmer.
- add limejuice and mojo and cook until potatoes are soft (about 30-40 minutes).
- Ladle soup in bowl and garnish with lime slice and chopped cilantro.