Turkey and Black Bean Soup

Total Time
35mins
Prep 10 mins
Cook 25 mins

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 Nutrition

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.
Most Helpful

I make this every year after Thanksgiving with our leftover turkey adding corn and it is always devoured! great recipe!

katrinibee December 02, 2009

fantastic soup! I used leftover dark meat turkey from the freezer that had been brined originally. It added a great flavor to the spices. I'm really impressed with the hardiness and flavor of this soup - a definite do-again!

Ceallaigh January 01, 2008

I added corn and used my leftover thanksgiving turkey... this was fantastic!

katrina.borgerding November 29, 2007