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Soup: Black Bean Soup with Turkey

Source of Recipe

Recipe developed by Sara Lee Refrigerated Foods


List of Ingredients

18 Ounces black beans, dry
4-1/4 Quarts TURKEY BROTH
1-2/3 Cups tomato paste
7 Ounces celery diced
7 Ounces onion diced
2 Ounces TURKEY BACON cooked and crumbled
1/2 Teaspoon black pepper ground
1/8 Teaspoon bay leaf ground
1/2 Teaspoon dried thyme leaves
1/2 Teaspoon dried oregano leaves
1/2 Teaspoon cumin ground
2-1/2 Pounds PULLED TURKEY 3/4-inch pieces
1/2 Cup dry sherry
1-1/4 Cups sour cream
1-1/4 Cups green onion chopped



Recipe

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.


YIELD: 20 Servings