Recipe: Black Bean and Smoked Turkey Soup

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{ Exported from MasterCook Mac }

Black Bean and Smoked Turkey Soup

Recipe By: Cooking Light December 1996
Serving Size: 6
Preparation Time: 0:00
Categories: Beans Soups & Stews

Amount Measure Ingredient Preparation Method
1 tablespoon vegetable oil
1 cup red onion chopped
1 cup celery chopped
1 cup carrot chopped
1 tablespoon cumin seed crushed
1 teaspoon dried oregano
3 cloves garlic minced
2 cups water
3/4 teaspoon salt
3 cans low-salt chicken broth (10 1/2 ounce) each
2 cans no-salt-added black beans drained
1/2 pound smoked fat free turkey breast chopped
1/3 cup red bell pepper chopped
1/4 cup fresh parsley chopped
or 1 tablespoon dried
2 tablespoons sherry
1/2 teaspoon hot sauce
6 tablespoons low fat sour cream
Cilantro springs, optional

Heat oil in a Dutch oven over medium heat. Add onion and next 5 ingredients (onion through garlic), and saute 5 minutes. Stir in water, salt, broth and beans. Bring to a boil, and cover. Reduce heat, and simmer 45 minutes or until tender.
Place half of bean mixture in a blender or food processor, and process until smooth. Return pureed bean mixture to pan. Stir in turkey, bell pepper, parsley, sherry, and hot sauce; cook an additional 5 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Garnish with cilantro sprigs, if desired.

Notes: Calories:223 Fat 5.9 gram. Crush cumin seed in a heavy plastic bag. Soup can be make ahead and frozen or refrigerated up to 4 days.

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