Smokey Black Bean Soup
1 tbsp canola oil
1 onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 cans (19 oz) black beans, drained and rinsed
6 cups chicken stock
1 smoked turkey leg
¼ cup tomato paste
2 green bell peppers, diced
1 tomato, seeded and diced
1/3 cup chopped fresh coriander
¼ cup light sour cream
- In soup pot, heat oil over medium heat. Cook onion, garlic and pepper for about 3 minutes or until softened. Add beans, stock, turkey leg and tomato paste. Bring to boil; reduce heat and simmer for about 1 hour or until turkey begins to break apart.
- Remove turkey leg and set aside. Pour soup into blender in batches and puree until smooth. Return to pot over medium heat. Add peppers and tomatoes and heat until steaming.
- Meanwhile, remove meat from leg and chop; add it to the soup. Serve sprinkled with coriander and dollop of sour cream.
Makes 4 servings.