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1
Black Bean Soup with Turkey
 
Yield: 20
 
Ingredients
18 Ounces black beans, dry
4-1/4 Quarts TURKEY BROTH
1-2/3 Cups tomato paste
7 Ounces celery, diced
7 Ounces onion, diced
2 Ounces TURKEY BACON, cooked and crumbled
1/2 Teaspoon black pepper, ground
1/8 Teaspoon bay leaf, ground
© Eatturkey.com

2
1/2 Teaspoon dried thyme leaves
1/2 Teaspoon dried oregano leaves
1/2 Teaspoon cumin, ground
2-1/2 Pounds PULLED TURKEY, 3/4-inch pieces
1/2 Cup dry sherry
1-1/4 Cups sour cream
1-1/4 Cups green onion, chopped
 
© Eatturkey.com

 
3
  1. Soak beans 12 hours overnight in refrigerator in enough cold water to cover completely. Drain thoroughly before using.
  2. Bring stock, soaked beans, and all other ingredients to a boil. Reduce heat, cover, and simmer 3 hours, until beans are soft and soup is thickened.
  3. Add turkey and sherry and simmer 10 minutes, uncovered.
  4. Serve 8-fluid-ounce portions topped with a dollop of sour cream and chopped green onions, if desired.
 
© Eatturkey.com