© J Sainsbury plc 2020
Turkey and black bean soup
This is a wonderful, spicy recipe for Christmas leftover turkey, but equally a fantastically adaptable method to use with chicken - or indeed more vegetables (squash is excellent) - at any time of year. If you have leftover gravy from the Christmas meal, you can dilute it with water to use instead of the stock, and by all means use kidney beans instead of black, and hot smoked paprika in place of the chipotle if you prefer.
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 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
Method
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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
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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
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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
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4
Heat through gently for 5 minutes and season to taste if needed
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5
Serve topped with a dollop of sour cream, and sprinkled with the chilli and coriander.
