Monday, January 24, 2011

Turkey and Black Bean Soup

I posted this last year at about this time and since it is so cold, and all I really want to do is hibernate, I thought I would re-post it. I made the soup this evening and added a parsnip and a little chipotle pepper. Everyone was happy at my house

Turkey and Black Bean Soup: This is a staple at our house. It's easy to make, you can double recipe, it freezes and frequently it's something I give as a gift. Even Brian, my oldest and my sister, who claim they don't like beans, love this. The original recipe is from, but I have changed enough to call it my own.

The Recipe:

1 tablespoon olive oil
1 onion chopped
1 lb ground turkey
1 tablespoon chilipowder
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon paprika
2 teaspoons oregano
1/4 teaspoon pepper
1/4 teaspoon salt
several dashes tabasco
1 15oz can diced tomatoes
1 15oz can black beans
1 quart chick stock
10oz spinach, kale or other steaming greens, washed, stems removed

  1. In a large stock pot or dutch oven add olive oil and ground turkey. Brown turkey until completely cooked. Remove turkey.
  2. Add onion and saute over medium heat until translucent
  3. Add turkey back to pot and add spices. Let cook for several minutes to allow flavors to blend
  4. Add chicken stock, tomatoes and beans. Bring to a boil and reduce heat to simmer for 15 minutes
  5. Add spinach or kale. Cook until wilted and serve.
Serve with at little parmesean as garnish.


I prefer Kale when I know I'm going to freeze this. The kale holds up better and doesn't get mushy.

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