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Smoked Turkey, Broccoli, And Black Bean Soup

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Ingredients
  Olive oil 2 Tablespoon
  Diced peeled broccoli stems 1 Cup (16 tbs) (1 Medium Head)
  Chopped carrots 1⁄2 Cup (8 tbs) (2 Medium)
  Chopped onion 1⁄2 Cup (8 tbs) (About Half An Onion)
  Chopped celery 1⁄2 Cup (8 tbs) (2 Medium Stalks)
  Dried thyme 2 Teaspoon, crumbled
  Dried oregano 2 Teaspoon, crumbled
  Dried basil 1 Teaspoon, crumbled
  Dry white wine/Imported dry vermouth 1⁄2 Cup (8 tbs)
  Chicken broth 5 Cup (80 tbs)
  Broccoli florets 2 Cup (32 tbs)
  Canned black beans 16 Ounce, drained (1 Can)
  Smoked turkey/Smoked chicken 1⁄2 Pound, chopped into 1/2-inch pieces
  Worcestershire sauce 1 Tablespoon
  Hot pepper sauce 1⁄2 Teaspoon (Such As Tabasco)
  Cornstarch 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

To Make Stock Base: Heat oil in a 4-quart Dutch oven or soup pot over medium-high heat.
Add broccoli stems, carrots, onion, celery, thyme, oregano, and basil and saute, stirring occasionally, until vegetables are soft, about 10 minutes.
Add wine and broth and bring to a boil.
Boil gently, stirring occasionally, until liquid is reduced by about half, about 20 minutes.
To Finish Soup: Add broccoli florets, beans, turkey, Worcestershire, and hot-pepper sauce and simmer 5 minutes, stirring occasionally.
Remove pan from heat.
Stir cornstarch into cream to dissolve and stir into soup.
Return to heat and bring to a boil, stirring, until soup thickens.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Poultry
Interest: 
Everyday

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