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Black Bean and Smoked Turkey Soup

1 tb Vegetable oil
1 c Red onion; chopped
1 c Celery; chopped
1 c Carrot; chopped
1 tb Cumin seeds; crushed
1 ts Dried oregano
3 Garlic cloves; minced
2 c Water
3/4 ts Salt
3 cn Low-salt chicken broth
2 cn No-salt-added black beans; DRAINED
1/2 lb Smoked fat-free turkey breast; chopped
1/2 c Red bell pepper; chopped
1/4 c Fresh parsley*
2 tb Dry sherry
1/2 ts Hot sauce
6 tb Low-fat sour cream
Cilantro sprigs; optional

*or 1 tablespoon dried parsley

Heat oil in Dutch oven over medium heat. Add onion and next 5 ingredients; saute 5 minutes. Stir in water, salt, broth, and beans; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.

Place half of bean mixture in a blender or food processor; process until smooth. Return pureed bean mixture to pan. Stir in turkey, bell pepper, parsley, shrrry, and hot sauce; cook an additional 5 minutes or until thoroughly heated.

(Make-ahead tip: Prepare soup. Let soup cool and freeze in an airtight container up to three months or store in the refrigerator for up to four days in a nonaluminum container. Thaw and reheat over low heat.)

Ladle soup into bowls, and top with sour cream. Garnish with cilantro sprigs, if desired. Yield: 6 servings (serving size: 1-1/2 cups soup and 1 tablespoon sour cream.)

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