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.
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INGREDIENTS
Nutrition- 1⁄4
- 1
- 1tablespoon chili powder
- 1⁄2teaspoon unsweetened cocoa powder
- 1⁄4teaspoon Tabasco sauce
- 2teaspoons dried oregano
- 2teaspoons salt
- 1⁄4teaspoon black pepper
- 1(15 ounce) can crushed tomatoes
- 1quart chicken broth
- 1
- 1lb cooked deli turkey, cut into 1/2 inch slices
- 10
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DIRECTIONS
- In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
- Pour off all but 1 tablespoon of the fat from the pot.
- Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes.
- Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes and broth. Bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Add the black beans and turkey to the pot. Simmer for 5 minutes.
- Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.
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