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  • Black Bean And Smoked Turkey Soup

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    Black Bean And Smoked Turkey Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. vegetable oil
    • 1 c. red onion minced
    • 1 c. celery minced
    • 1 c. carrot minced
    • 1 Tbsp. cumin seeds crushed
    • 1 tsp dry oregano
    • 3 x garlic cloves chopped
    • 2 c. water
    • 3/4 tsp salt
    • 3 can low-salt chicken broth
    • 2 can no-salt-added black beans Liquid removed
    • 1/2 lb smoked fat-free turkey breast minced
    • 1/2 c. red bell pepper minced
    • 1/4 c. fresh parsley
    • 2 Tbsp. dry sherry
    • 1/2 tsp warm sauce
    • 6 Tbsp. low-fat lowfat sour cream cilantro sprigs optional

    Directions

    1. *Or possibly 1 Tbsp. dry parsley
    2. 1. Heat oil in Dutch oven over medium heat. Add in onion and next 5 ingredients; saute/fry 5 min. Stir in water, salt, broth, and beans; bring to a boil. Cover, reduce heat, and simmer 45 min or possibly till tender.
    3. 2. Place half of bean mix in a blender or possibly food processor; process till smooth. Return pureed bean mix to pan. Stir in turkey, bell pepper, parsley, sherry, and warm sauce; cook an additional 5 min or possibly till thoroughly heated.
    4. (Make-ahead tip: Prepare soup. Let soup cold and freeze in an airtight container up to three months or possibly store in the refrigerator for up to four days in a nonaluminum container. Thaw and reheat over low heat.)
    5. Ladle soup into bowls, and top with lowfat sour cream. Garnish with cilantro sprigs, if you like.
    6. Yield: 6 servings (serving size: 1-1/2 c. soup and 1 Tbsp. lowfat sour cream.)
    7. 1 Veg.

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