EatinEatOut : Holiday 2012
WWW.EATINEATOUT.CA 95 Southwestern Turkey and Black Bean Soup 19 oz can black beans, drained, rinsed 3 cups poultry broth 1 Tbsp olive oil 2 cups onion, chopped 1 red bell pepper, chopped 2 garlic cloves, minced 2 tsp smoked paprika 2 cups diced tomatoes, drained 3 cups cooked turkey, cubed 1 Tbsp jalapeño pepper, seeded, minced (optional) salt and pepper to taste 1. Purée 1 cup of black beans with 1/2 cup of broth in food processor. Set aside. 2. Heat oil in Dutch oven over medium heat. Add onions, bell pepper; sautée until onions are soft, about 10 minutes. 3. Add tomatoes, bean mixture and remaining whole beans. Gradually stir in stock and bring to boil. 4.Reduce heat and simmer until vegetables are tender, about 20 minutes. 5. Add turkey and jalapeño, if using, and heat through. Season to taste. Serves 4 Leftover know-how • Care must be taken to properly store leftover cooked turkey. The leftover turkey should be carved from the bone and the stuffing removed. All leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. • You can always make your own turkey stock! Place the turkey carcass in a big stockpot, cover with enough water, add some herbs and spices – a few smashed cloves of garlic, diced onions, carrots and celery, a few ginger slices, peppercorns, and two to three stalks of green onions – and voilà! • Leftover turkey will keep in the refrigerator for 2 to 3 days. For longer storage: package turkey in freezer bag or heavy-duty aluminum foil and freeze. Frozen, cooked turkey, should be used within 2 to 3 months.