You know what they say in Indiana? If you don't like the weather just stick around for an hour or two; It'll change. Indiana is also an excellent state in which to be a meteorologist because one could pretty much forecast ANYTHING within a 24 hour period and at least part of it would be correct. Last week's single digit temperatures have turned into today's balmy mid-60's. And though the weather remains unpredictable, our meal plan around here is as predictable as ever. For dinner we usually have soup, and for lunch the following day we have leftover soup. Lest you think that we live a very boring culinary life, let me remind you that I get all big and bad at breakfast time and eat eggs and toast. Sometimes even with jam!
This is a very hearty and satisfying soup. Deliciously warm and smoky from the chipotles in adobo, it really makes a statement if you use broth made from smoked turkey bones. If that isn't available to you, feel free to substitute ham or chicken stock. You may also use a can of pinto beans instead of refried beans if desired. I just liked the way the refried beans thickened the soup.
Three-Bean Smoked Turkey Soup
1 TBSP olive oil
1 onion, diced
2 stalks celery, diced
1 large carrot, diced
2 garlic cloves, minced
1 TBSP chili powder
1 chipotle pepper in adobo, finely diced
salt and pepper (if you're using smoked turkey broth, check it for saltiness before adding any salt)
1 TBSP tomato paste
6 cups smoked turkey broth
1 (15-16 oz. can) great northern beans (drained and rinsed)
1 (15-16 oz. can) black beans (drained and rinsed)
1 (15-16 oz. can) refried beans or pinto beans
2 cups diced smoked turkey or ham
In a large soup pot heat olive oil over medium high heat. Add the onion, celery and carrots and saute for 7-8 minutes. Add the garlic, chili powder, pepper and salt and saute for another minute or two. Stir in the chipotle in adobo and tomato paste. Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes. Add the beans and turkey and simmer for another 10-15 minutes.