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Ingredients 0/11
Why This Recipe Is So Good
This soup is packed with bold flavors and hearty ingredients. The smoky turkey adds depth, while the black beans provide protein and fiber. It’s a comforting meal that’s both nutritious and satisfying on chilly days.
Cooking Hints
- Use low-sodium broth to control the salt level in the soup.
- Rinse the black beans well if using canned to reduce excess sodium.
- Let the soup simmer gently to allow the flavors to meld together fully.
- Rinse the black beans well if using canned to reduce excess sodium.
- Let the soup simmer gently to allow the flavors to meld together fully.
Directions
Lightly heat some vegetable oil in a large, heavy pot over high heat. Once the oil is hot, toss in the chopped onion along with the green and red bell peppers. Cook them, stirring occasionally, until they soften up, about 2 to 3 minutes. Next, pour in the chicken stock and turn the heat down to low. Add the vegetable juice, black beans, smoked turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeño, salt, and pepper to the pot. Turn the heat back to medium and let everything come to a gentle simmer. Let it cook like this for 15 to 30 minutes so the flavors can blend together and the soup heats through. Give it a taste at the end and adjust the seasoning if you need to before serving.
Serving Variations
Serve with a side of warm cornbread or crusty bread to soak up the rich broth. A dollop of sour cream or a sprinkle of fresh cilantro can add a nice creamy and fresh contrast to the spicy heat.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; portion it into freezer-safe containers and enjoy within 3 months for best taste. Reheat gently on the stove to maintain the flavors.
35
people cooked this recipe
