• 2 x 400g black beans, rinsed and drained
  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 4 sticks celery, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 tsp dried oregano
  • 2 tbsp chipotle paste, or 1 tsp chipotle flakes
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • Salt and black pepper
  • 1 tsp cocoa powder (optional)
  • 1 litre turkey, chicken or vegetable stock
  • 200g-400g cooked leftover turkey meat, thinly sliced


  1. 1

    Cook the onion, celery and garlic in the olive oil with a pinch of salt for 10 minutes until soft and beginning to brown

  2. 2

    Add chipotle paste, oregano, tomato purée, tomatoes and cocoa if using, and cook for 5-10 minutes until rich and thick. Stir in the stock and black beans, and cook for 10 minutes 

  3. 3

    Take half of the soup and blend until very smooth, then return back to the pan and stir in the meat, adding a bit more water if too thick

  4. 4

    Heat through gently for 5 minutes and season to taste if needed

  5. 5

    Serve topped with a dollop of sour cream, and sprinkled with the chilli and coriander.

Nutritional Details

Each serving provides
  • Energy 9244kj 2208kcal 110%
  • Fat 22.0g 31%
  • Saturates 5.1g 26%
  • Sugars 18.0g 20%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 1210kj/289kcal

Each serving provides

32.0g carbohydrate 17.0g fibre 41.0g protein

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