Black Bean And Smoked Turkey Soup Recipe


MethodMain Ingredient


 Vegetable oil1 Tablespoon
 Chopped red onion1 Cup (16 tbs)
 Chopped celery1 Cup (16 tbs)
 Chopped carrot1 Cup (16 tbs)
 Cumin seeds1 Tablespoon, crushed
 Dried oregano1 Teaspoon
 Garlic3 Clove (15 gm), minced
 Water2 Cup (32 tbs)
 Salt3⁄4 Teaspoon
 Canned low salt chicken broth31 1⁄2 Ounce (Three 10 1/2 Ounce Cans)
 Canned no salt added black beans30 Ounce, drained (Two 15 Ounce Cans)
 Smoked fat free turkey breast1⁄2 Pound, chopped
 Chopped red bell pepper1⁄2 Cup (8 tbs)
 Chopped fresh parsley/1 tablespoon dried parsley1⁄4 Cup (4 tbs)
 Sherry2 Tablespoon
 Hot sauce1⁄2 Teaspoon
 Low fat sour cream1⁄4 Cup (4 tbs) (1/4 Cup Plus 2 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 1411 Calories from Fat 342

% Daily Value*

Total Fat 38 g59%

Saturated Fat 10.1 g50.4%

Trans Fat 0 g

Cholesterol 101.1 mg

Sodium 6641.8 mg276.7%

Total Carbohydrates 170 g56.8%

Dietary Fiber 62.7 g250.8%

Sugars 32.6 g

Protein 106 g211.1%

Vitamin A 527.1% Vitamin C 264%

Calcium 71.9% Iron 158.1%

*Based on a 2000 Calorie diet


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.