Friday, January 25, 2013

Turkey and Black-Bean Soup with Spinach

Outstanding! From Food & Wine "Quick From Scratch, One-Dish Meals." This is a great cookbook.

I made a few changes; noted below:

I halved the recipe; I used 1/2 pound ground turkey, cooked; 3 cups stock, 5 ounces spinach and I small can chopped tomatoes.

  • 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- pounds piece cooked deli turkey, cut into 1/2-by-1/2-by-1/4-inch slices
  • 10 ounce 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. 
  4. Variations : · Use smoked turkey in place of plain. : · Substitute 1 2/3 cups drained and rinsed kidney, pinto, or cannellini beans for the black beans.
  5. Wine Recommendation: 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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