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.
My Private Note
Units: US | Metric
- 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
- 1In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
- 2Pour off all but 1 tablespoon of the fat from the pot.
- 3Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes.
- 4Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes and broth. Bring to a boil.
- 5Reduce the heat and simmer for 15 minutes.
- 6Add the black beans and turkey to the pot. Simmer for 5 minutes.
- 7Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.
Browse Our Top Poultry Recipes
You Might Also Like...View All Poultry Recipes
Nutritional Facts for Turkey and Black Bean Soup
Serving Size: 1 (453 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 461.8
- Calories from Fat 169
- Total Fat 18.8 g
- Saturated Fat 5.0 g
- Cholesterol 81.6 mg
- Sodium 3835.2 mg
- Total Carbohydrate 41.8 g
- Dietary Fiber 11.6 g
- Sugars 10.8 g
- Protein 33.9 g