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Turkey and Black Bean Soup Recipe

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This recipe for Turkey and Black Bean Soup is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
3/4 c. chopped red onion
1 c. chopped carrots
1 c. chopped celery
2 garlic cloves, minced
1 1/2 T. ground cumin
1 tsp. ground oregano
1/2 tsp. dried coriander
4 c. low sodium chicken broth
2 1/2 c. water
1 tsp. salt
2 cans (15.5 oz. each) black beans, drained
1 lb. turkey breast cooked and chopped or 1 lb. ground turkey, cooked
1/2 red bell pepper, cut into 1/2 inch pieces
2 tsp. dried cilantro
1/4 c. dry sherry
Directions:
Directions:
Heat oil and add onion, carrots, celery, minced garlic, cumin, oregano and coriander. Cook 5 min. Add broth, water, salt and beans. Simmer 25 minutes. Remove bean mixture from stove Cool 10 min. Transfer 1/2 to a blender and puree. Return puree to other minture. Add turkey , red bell pepper, cilantro and sherry. Cook 10 minutes.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Serve with crusty French bread. Good soup to use leftover Thanksgiving turkey.

 

 

 

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