2-3 slices of bacon
½ – 1 onion, yellow or white (or even red onion would work here because the soup will be reddish)
1-2 Carrots and/or 1-2 stalks celery if you have them and want to move them, but not necessary
2-3 cloves garlic
1 T Cumin
1 T Coriander
1 tsp. Cayenne pepper or Chile powder
1 tsp. Paprika, sweet or smoked
1 T tomato paste or 1 15 oz. can tomato sauce or puree
2-3 cans of beans, I like one each of black beans, kidney beans, and pintos
Couple of small sweet potatoes or a butternut squash; be sure to cut small chunks similar to size of beans
1# ground turkey
NOTE: Turkey can easily be replaced with ground beef, ground chicken or pork
Heat a soup pot over medium heat. Add a little oil and the bacon, diced. Brown the bacon for 6-7 minutes.
Then add the onion, cook 5-7 minutes more, then the carrots and celery, if using. Add the garlic and cook for just 1 minute.
(LOVE spices and a little obsessed about keeping them visible, so here’s a peek at probably my favorite drawer in the kitchen)!
Add 1-2 T each of cumin seeds and coriander seeds. Add the paprika, cayenne, Chile powder. Stir the spices into the onion mixture in the pot.
Add a spoonful of tomato paste if using. Fry the paste in a hot spot you cleared in the vegetables. If not using the tomato paste, add your tomatoes and liquid now.
Add the beans and the sweet potatoes (or squash).
Add more liquid if needed to cover the soup by just about an inch. Again, liquid could be water or stock.
Bring the soup to a boil then lower to a simmer and cook until the sweet potatoes or squash are done.
Season the ground turkey with salt and little pepper. Drop the turkey in clumps from your fingers into the simmering soup. Stir and turn off the heat. The residual heat will continue cooking the turkey; pretty quickly in only a few minutes.
Serve hot with a dollop of sour cream, fresh cilantro and grated cheese…and fresh cornbread!
April 12, 2016
April 06, 2016
March 16, 2016