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.
- 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
- 1 onion, chopped
- 1 tablespoon chili powder
- 1/2 teaspoon unsweetened cocoa powder
- 1/4 teaspoon Tabasco sauce
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
- 1 quart canned low-sodium chicken broth or homemade stock
- 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
- 1 1-pound piece cooked deli turkey, cut into 1/2-by-1/2-by-1/4-inch slices
- 10 ounces spinach, stems removed, leaves washed and cut crosswise into 1-inch strips
- 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.
- 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.
- 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.
Use smoked turkey in place of plain.
Substitute 12/3 cups drained and rinsed kidney, pinto, or cannellini beans for the black beans.
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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