TURKEY, SWEET POTATO, AND BLACK BEAN SOUP
Turkey, Sweet Potato, and Black Bean Soup is a great use for leftover turkey and I have adjusted this recipe so now it's quite a bit lower in carbs! Check notes if you prefer the original version.
Provided by Kalyn Denny
Categories Soups & Stews
Time 1h35m
Number Of Ingredients 14
Steps:
- Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes.
- Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and cook about 40 minutes, stirring a few times.
- Add black beans, rinsing out the can with a small amount of water and adding all bean liquid. Simmer soup 15 minutes more.
- Add diced turkey and green chiles and simmer about 15 minutes more.
- Stir in fresh lime juice, season with salt and pepper as desired, and cook 5 minutes more.
- Serve hot, with additional fresh lime to squeeze into soup if desired.
Nutrition Facts : Calories 327 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 9 grams fat, Fiber 6 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 635 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
LEFTOVER TURKEY AND SWEET POTATO SOUP RECIPE WITH BLACK BEANS AND LIME
Steps:
- Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes. Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and cook about 60 minutes, stirring a few times. Add black beans, rinsing out the can with a small amount of water and adding all bean liquid. Simmer soup 30-45 minutes more. Add diced turkey and green chiles and simmer about 30 minutes more. Stir in fresh-squeezed lime juice, season with salt and pepper as desired, and cook 5 minutes more. Serve hot, with additional fresh lime to squeeze into soup if desired. This would be great with sour cream, chopped cilantro, grated cheese, or even crushed corn chips for family members who aren't South Beach Dieters. ** i didn't cook nearly as long as it says to cook, otherwise sweet potatoes would be really mushy!!
TURKEY-SWEET POTATO SOUP
A batch of this soup brings the nostalgic flavors and heartwarming feel of the holidays at any time of year. When I have time to slow-cook it, my whole house smells cozy. -Radine Kellogg, Fairview, Illinois
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine potatoes, water and bouillon; bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 10-15 minutes., Stir in corn, sage and pepper; heat through. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through.
Nutrition Facts : Calories 275 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 374mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
TURKEY AND SWEET POTATO SOUP
This is from my Food and Wine One Dish Meals cookbook. It's Thanksgiving in a bowl! You could easily use leftover turkey and sweet potatoes in this. I bet it would freeze well.
Provided by dicentra
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.
- Transfer half of the soup to a food process or blender and puree.
- Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt and the pepper.
- Simmer until the beans are just tender, about 8 minutes.
- Stir in the strips of turkey. Cook until the turkey is done, about 2 minutes.
Nutrition Facts : Calories 358.2, Fat 9.7, SaturatedFat 4.8, Cholesterol 83.4, Sodium 2485, Carbohydrate 29.3, Fiber 4.9, Sugar 7.4, Protein 36.7
BLACK BEAN AND SWEET POTATO SOUP
I love black beans and sweet potatoes... this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.
Provided by Good Vibe Goddess
Categories Yam/Sweet Potato
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet and saute onion and garlic in oil until soft.
- Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
- Serve hot with sour cream and lime if desired.
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- In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.
- Transfer half the soup to a food processor or blender and puree. Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt, and the pepper. Simmer until the beans are just tender, about 8 minutes.
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- In a large pot, sauté the diced onions and peppers in the olive oil (2 tablespoons) over medium-high heat, until softened and developing deep brown colors, stirring infrequently (5-10 minutes).
- Add the cumin (1 teaspoon), smoked paprika (1/2 teaspoon), cayenne pepper (1/4 teaspoon), black pepper (1/4 teaspoon), kosher salt (1/2 teaspoon), and 2 cloves of minced garlic. Stir until peppers and onions are well-coated and garlic and spices are fragrant (about 1 minute).
- Stir in the black beans, frozen corn (1 cup), cooked shredded turkey (2 cups), and lime zest from two limes. Stir and simmer, uncovered, until all ingredients are heated through (about 5 minutes).
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