Thursday, February 17, 2011

Three-Bean Smoked Turkey Soup

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.


Nanan said...

Life without soup is not worth living - and smoke in your soup is the best place for it to be!

Sue said...

This soup is definitely a meal in itself, and a delicious one at that!

June said...

Yum - what a "souper" idea to put refried beans in the pot. I love it and can't wait to give it a try.

redforever said...

I live in the foothills of the Rocky Mountains, a bit SW of Calgary, Alberta.

This is the Chinook zone (very strong warm westerly winds) and the weather literally can change in the blink of an eye. Here we say, "If you don't like the weather in your front yard, look in your back yard".

Great looking soup by the way, think I will give this a try. I love anything with chipotle.

Julie said...

I have been looking for some good turkey recipes! This one looks delicious. We had beautiful weather here today but snow's in the forecast in a day or so. YEP, it's the midwest!

KimH said...

Looks and sounds delightful!! Thanks!!

City said...

Here in NYC we have been having changable weather too. That soup looks great. Nice and hearty for a meal instead of a side dish.

Alisa said...

Sounds like a delicious recipe.I followed you from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this northern beans widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for northern beans,Thanks!

Barbara Bakes said...

So much great flavor in this quick and easy soup!

Jasmine said...

nom sounds good. i've never had turkey in a soup before, but i'm willing to try it. going on my recipes to try list.

Merut said...

You are a lifesaver. My future-mother-in-law left me with a ton of smoked turkey, and I am so over it. So now my freezer is stocked full. This will be the perfect recipe to finish it off. said...

This soup sounds AMAZING! :) You should totally enter this into Craftbaby's Fall Food Challenge! :)