Sunday, February 22, 2009

Turkey and Black Bean Soup

From Turkey Blackbean Chili

Turkey Black Bean Soup - Modified from Rebekah's Recipe

1 lb. ground turkey
2 garlic cloves
1 (14.5 oz) can chicken broth (roughly 2 C)
1 (14.5 oz) can diced Italian diced tomatoes, undrained - we used regular diced tomatoes + 1 tsp. Italian Seasoning
1 T minced onion
2 medium carrots, sliced
1 cup corn
2 garlic cloves, minced
1 T sugar
1 tsp dried basil
1 tsp salt
1 tsp dried oregano
1 tsp. chili powder
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups cooked brown rice

Brown ground turkey in a skillet, and season with 2 garlic cloves (minced), salt and pepper. Drain excess fat from the turkey. Transfer turkey to a slow cooker.

From Turkey Blackbean Chili

Add all other ingredients, save the beans and rice. Stir to combine and cook on low for 8 hours (or high for 4-6 hours). 1 hour before serving, add black beans and cooked rice. Serve with cheese and some tortilla chips, if desired (we enjoyed it with garlic muffins).

From Turkey Blackbean Chili


  1. Do you think this would work if you used cuved up cooked turkey breast? I'm throwing one in the crockpot this week and am looking for ways to use up the leftoevers!

  2. @Heather

    Sure thing! I'm thinking it will work wonderfully.

    Otherwise, I can recommend: Chicken and Brown Rice Bake (I've used turkey many times) -

    Spinach and Turkey Pasta --

    Roasted Turkey and Veggie Spread --

    and, Crockpot Chicken Spinach Soup --

    Hope that helps!


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