A delicious, filling soup need not simmer on the stove all day, this recipe comes together in less than a half an hour. Smoky bacon, juicy turkey, and fresh spinach combine to make a dish that is balanced and flavorful.
Cocoa and chili powders provide Mexican-style aromas. Leftover chicken is a great substitute for the turkey.
To look at the recipe — this soup would be a great meal the day after Thanksgiving — read more. From Food and Wine Ingredients 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips Directions Serves 4.
Turkey and Black-Bean Soup
1 onion, chopped
1 tablespoon chili powder
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon Tabasco sauce
2 teaspoons dried oregano
2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1 quart canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1 1-pound piece cooked deli turkey, cut into 1/2-by-1/2-by-1/4-inch slices
10 ounces spinach, stems removed, leaves washed and cut crosswise into 1-inch strips
From Food and Wine
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips