Leftover Turkey And Sweet Potato Soup Recipe With Black Beans And Lime Recipes

TURKEY, SWEET POTATO, AND BLACK BEAN SOUP

Turkey, Sweet Potato, and Black Bean Soup image

Turkey, Sweet Potato, and Black Bean Soup is a great use for leftover turkey and I have adjusted this recipe so now it's quite a bit lower in carbs! Check notes if you prefer the original version.

Provided by Kalyn Denny

Time 1h35m

Number Of Ingredients 14

Ingredients

1 cup diced onion
1 cup diced celery
1 T olive oil
2 cups diced sweet potato, cut in pieces about 1/2 inch (see notes)
2 tsp. dried oregano (see notes)
2 tsp. ground cumin
1 tsp. ground chile powder
1/2 tsp. dried sage
6 cups turkey stock (see notes)
one 15 oz. can black beans
4 cups diced leftover turkey (see notes)
4 oz. can diced green chiles
1/4 cup fresh squeezed lime juice (I used my fresh-frozen lime juice)
salt, fresh ground black pepper to taste

Steps:

Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes.
Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and cook about 40 minutes, stirring a few times.
Add black beans, rinsing out the can with a small amount of water and adding all bean liquid. Simmer soup 15 minutes more.
Add diced turkey and green chiles and simmer about 15 minutes more.
Stir in fresh lime juice, season with salt and pepper as desired, and cook 5 minutes more.
Serve hot, with additional fresh lime to squeeze into soup if desired.

Nutrition Facts : Calories 327 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 9 grams fat, Fiber 6 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 635 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

LEFTOVER TURKEY AND SWEET POTATO SOUP RECIPE WITH BLACK BEANS AND LIME

LEFTOVER TURKEY AND SWEET POTATO SOUP RECIPE WITH BLACK BEANS AND LIME image

Categories Soup/Stew

Yield 6-8 people

Number Of Ingredients 14

Ingredients

1 cup diced onion (1 small onion)
1 cup diced celery
1 T olive oil
3 cups diced sweet potato, cut in pieces about 1/2 inch (orange sweet potatoes are often called Yams or Sweet Yams in U.S. stores)
2 tsp. dried oregano (I used Mexican oregano, but either kind will work)
2 tsp. ground cumin
1 tsp. ground chile powder (New Mexico chile powder preferred)
1/2 tsp. dried sage
5 cups turkey stock (can use chicken stock)
2 cans black beans, plus liquid
2 cups diced leftover turkey
2 T diced Anaheim chiles (if canned often called "green chiles"; use more if desired)
1/4 cup fresh squeezed lime juice
salt, fresh ground black pepper to taste

Steps:

Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes. Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and cook about 60 minutes, stirring a few times. Add black beans, rinsing out the can with a small amount of water and adding all bean liquid. Simmer soup 30-45 minutes more. Add diced turkey and green chiles and simmer about 30 minutes more. Stir in fresh-squeezed lime juice, season with salt and pepper as desired, and cook 5 minutes more. Serve hot, with additional fresh lime to squeeze into soup if desired. This would be great with sour cream, chopped cilantro, grated cheese, or even crushed corn chips for family members who aren't South Beach Dieters. ** i didn't cook nearly as long as it says to cook, otherwise sweet potatoes would be really mushy!!

TURKEY-POTATO CHOWDER RECIPE

Turkey-Potato Chowder Recipe image

This rich and creamy homemade chowder is a delicious way to use up that leftover holiday turkey. It'll be on the table in 35 minutes and will soar to the top of your family's favorite soup list.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

2 cups peeled and diced potatoes
2 cups frozen mixed vegetables
¼ cup chopped onion
¼ cup finely chopped celery
1 teaspoon chopped fresh parsley
2 cups Swanson® Chicken Broth
1 ½ cups diced cooked turkey
½ teaspoon poultry seasoning
¼ cup all-purpose flour
1 ½ cups fat free half-and-half
½ teaspoon sriracha chili garlic sauce
salt and pepper to taste
2 slices bacon - cooked and crumbled

Steps:

Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
Ladle into soup bowls; garnish with crumbled bacon.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 40.7 g, Cholesterol 51.9 mg, Fat 6.6 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 869.7 mg, Sugar 6.3 g

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