The Recipes

Turkey and Black Bean Soup

These are the last turkey leftovers for a while, I swear.  So, back to the feeling of the holidays to see what I can do with leftover turkey.  You could easily make this with leftover chicken or pork, or just pick up one of the rotisserie chickens at the grocery store.

Turkey and Black Bean Soup


- 1/4 c. diced turkey meat
- 1/4 c. black beans
- 1/4 small yellow onion, diced
- 1/4 c. diced tomatoes
- 1 tsp. cumin
- 1 glove garlic, minced
- 1 tsp. Mexican oregano
- 1 c. vegetable or chicken stock
- 1/4 c. rice
-  handful of cilantro, chopped for garnish
- salt
- pepper
- olive oil

If you are cooking your rice, do that first.  If you are reheating, do it at the last minute.

Heat 1 T. of olive oil in a small pot.  Add the onion, season with salt, and let it sweat for 4-5 minutes.  Add the garlic and cook for another minute.  Next, add the tomatoes, cumin and oregano.  Season again lightly with salt and pepper.  Break up the tomatoes a little bit with your spoon.  Add in the stock and simmer for 10 minutes.  Add in the turkey and simmer for 3-4 minutes.

If you are reheating rice, add a little liquid for moisture and microwave for 30 seconds.

Ladle the soup into bowls.  Use a measuring cup to scoop the rice into the center of the soup like you would with gumbo.  Garnish with the cilantro.