SOUTHWESTERN TURKEY AND BLACK BEAN SOUP

4 servings

2 - 15 to 16 ounce can black beans, rinsed, drained
3 cups (or more) Basic Turkey Stock (see recipe) or canned low salt chicken broth
1 tablespoon olive oil
2 cups chopped onions
1 cup diced red bell pepper
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 cup drained canned diced tomatoes
1 cup diced cooked turkey
1 tablespoon minced seeded jalapeno chili


Puree 2 cups black beans and 1 cup turkey stock in processor. Set aside.

Heat oil in large Dutch oven over low heat. Add onions and bell pepper; saute until onions are golden, about 10 minutes. Add garlic and cumin and stir 1 minute. Add tomatoes, bean mixture and remaining whole blackbeans. Gradually add 2 cups stock and bring to boil. Reduce heat and simmer until vegetables are very tender and soup is slightly thickened,about 20 minutes. Thin soup with more stock, if desired. Add turkey and jalapeno and simmer just until heated through.

Season with salt and pepper.

Bon Appetit November 1994