© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
18 oz black beans, dry
4-1/4 qt TURKEY BROTH
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.
242 Total Calories
5 g Total Fat
18 % Daily Total Fat
59 g Cholesterol
818 mg Sodium
23 g Total Carbohydrates
26 g Protein