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:
35mins
SERVES:
4-6
UNITS:
US

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.

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