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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
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
© Eatturkey.com

2
1-1/4 Cups green onion, chopped
 
  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