Turkey and Black Bean Soup

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 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

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.