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Black Bean And Smoked Turkey Soup

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  Vegetable oil 1 Tablespoon
  Chopped red onion 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped carrot 1 Cup (16 tbs)
  Cumin seeds 1 Tablespoon, crushed
  Dried oregano 1 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Water 2 Cup (32 tbs)
  Salt 3⁄4 Teaspoon
  Canned low salt chicken broth 31 1⁄2 Ounce (Three 10 1/2 Ounce Cans)
  Canned no salt added black beans 30 Ounce, drained (Two 15 Ounce Cans)
  Smoked fat free turkey breast 1⁄2 Pound, chopped
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped fresh parsley/1 tablespoon dried parsley 1⁄4 Cup (4 tbs)
  Sherry 2 Tablespoon
  Hot sauce 1⁄2 Teaspoon
  Low fat sour cream 1⁄4 Cup (4 tbs) (1/4 Cup Plus 2 Tablespoon)

Heat vegetable oil in a Dutch oven over medium heat until hot.
Add onion, celery, carrot, cumin seeds, oregano, and garlic; saute 5 minutes.
Stir in water, salt, broth, and beans.
Bring mixture to a boil; cover, reduce heat, and simmer 45 minutes or until tender.
Place half of bean mixture in a blender or food processor; cover and process until smooth.
Return pureed bean mixture to Dutch oven.
Stir in turkey and next 4 ingredients; cook an additional 5 minutes or until thoroughly heated.
Ladle soup into bowls, and top with sour cream.
Garnish with cilantro sprigs, if desired.

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