Turkey & Black Bean Soup

Yield: 12 servings

Cooking spray

3 onions, finely chopped

3 carrots, peeled & diced

3 celery stalks, diced

6 cloves garlic, minced

4 1/2 tsp. oregano

1 1/2 tsp. cracked black peppercorns

1 1/2 tsp. finely grated lime zest

3 tbsp. whole cumin seeds, toasted (see tip)

1 (6 oz. can) tomato paste

9 cups Homemade Chicken Stock

3 (14 oz. cans) low-sodium black beans, drained & rinsed

4 cups skinless boneless turkey breast, cubed (1/2- inch)

3 tsp. ancho chili powder, dissolved in 3 tbsp. freshly squeezed lime juice

1 jalapeno pepper, minced

2 chipotle peppers in adobo sauce, minced

1 green bell pepper, diced

1 red bell pepper, diced

To toast cumin seeds: Place seeds in a dry skillet over medium heat and cook, stirring, until fragrant and sees just begin to brown, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind.

  1. Heat a skillet coated with cooking spray over medium heat. Add onions, carrots, and celery and cook, stirring, until softened, about 7-10 minutes. Add garlic, oregano, peppercorns, lime zest, and toasted cumin and cook, stirring, for 1 minute. Add tomato paste and stir well. Transfer to slow cooker stoneware. Stir in chicken stock and beans. Season to taste with salt, if using.
  2. Add turkey and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is cooked and mixture is bubbly.
  3. Add ancho solution and stir well. Add jalapeno, chipotle, green and red bell peppers and stir well. Cover and cook on High for 20-30 minutes, until peppers are tender.

Based on recipe from The Healthy Slow Cooker by: Judith Finlayson


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