Black Bean Soup with Turkey



18 oz black beans, dry


1-2/3 c tomato paste

7 oz celery, diced

7 oz onion, diced

2 oz TURKEY BACON, cooked and crumbled

1/2 tsp black pepper, ground

1/8 tsp bay leaf, ground

1/2 tsp dried thyme leaves

1/2 tsp dried oregano leaves

1/2 tsp cumin, ground

2-1/2 lbs PULLED TURKEY, 3/4-inch pieces

1/2 c dry sherry

1-1/4 c sour cream

1-1/4 c green onion, chopped



Soak beans 12 hours overnight in refrigerator in enough cold water to cover completely. Drain thoroughly before using.

Bring stock, soaked beans, and all other ingredients to a boil. Reduce heat, cover, and simmer 3 hours, until beans are soft and soup is thickened.

Add turkey and sherry and simmer 10 minutes, uncovered.

Serve 8-fluid-ounce portions topped with a dollop of sour cream and chopped green onions, if desired.

Nutrition Facts

242 Total Calories

5 g Total Fat

18 % Daily Total Fat

59 g Cholesterol

818 mg Sodium

23 g Total Carbohydrates

26 g Protein