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Turkey and Black-Bean Soup

  • SERVINGS: 4

Ribbons of bright green spinach float in a rich-tasting broth that's chock-full of turkey, black beans, and bacon. The soup may remind you of chili, and in fact it’s flavored with chili powder, along with cocoa, oregano, and Tabasco sauce.

Ingredients

  1. 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
  2. 1 onion, chopped
  3. 1 tablespoon chili powder
  4. 1/2 teaspoon unsweetened cocoa powder
  5. 1/4 teaspoon Tabasco sauce
  6. 2 teaspoons dried oregano
  7. 2 teaspoons salt
  8. 1/4 teaspoon fresh-ground black pepper
  9. 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
  10. 1 quart canned low-sodium chicken broth or homemade stock
  11. 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
  12. 1 1-pound piece cooked deli turkey, cut into 1/2-by-1/2-by-1/4-inch slices
  13. 10 ounces spinach, stems removed, leaves washed and cut crosswise into 1-inch strips
  1. In a large stainless-steel pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pot.
  2. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes. Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.
  3. Add the black beans and turkey to the pot. Simmer for 5 minutes. Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.
Notes
Variations
Use smoked turkey in place of plain.

Substitute 12/3 cups drained and rinsed kidney, pinto, or cannellini beans for the black beans.

Suggested Pairing

You need a lusty red wine with plenty of spiciness and fruit flavor to stand up to this powerful soup. That describes Zinfandel to a T, so try one here.

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