Black Friday Jerk Turkey Soup

Name: Black Friday Jerk Turkey Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 20 serving(s)
Ingredients: 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 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

Submitted by Chelley-Chelle

"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."

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Ready In:: 1hr
Ingredients:: 22
Serves:: 20

ingredients

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 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

directions

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.

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RECIPE SUBMITTED BY

Chelley-Chelle

Alexandria, VA

<p>I live in the DC area and I love to cook. It is definitely my creative outlet. I like to start with a recipe tweak it to make it fabulous. I don't have a big family to cook for so I throw a lot of parties to try out new recipes, or just invite people over to eat. My friends are very willing guinea pigs. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /></p>

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