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

TURKEY, SWEET POTATO, AND BLACK BEAN SOUP

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.

TURKEY, SWEET POTATO AND BLACK BEAN SOUP

Steps:

• 1. In large soup pot, saute onion and celery in olive oil for 5 minutes 2. Add broth, sweet potato, oregano, cumin, chile powder and sage. Let simmer for 60 minutes, stirring occasionally. 3. Add black beans with liquid and let simmer 30-40 minutes, stirring occasionally. 4. Add turkey and green chiles and simmer for 30 more minutes. 5. Stir in lime juice and add salt and pepper to taste, and cook for 5 more minutes. Serve hot. Some suggestions for serving - serve with grated cheese, sour cream, cilantro, green onions, or even crushed corn chips.

SOUTHWESTERN TURKEY SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. , Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Garnish with sour cream, chips, cheese and olives if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

TURKEY-SWEET POTATO SOUP

Steps:

• In a large saucepan, combine potatoes, water and bouillon; bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 10-15 minutes., Stir in corn, sage and pepper; heat through. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through.

TURKEY AND SWEET POTATO SOUP

Steps:

• In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.
• Transfer half of the soup to a food process or blender and puree.
• Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt and the pepper.
• Simmer until the beans are just tender, about 8 minutes.
• Stir in the strips of turkey. Cook until the turkey is done, about 2 minutes.

VEGAN BLACK BEAN AND SWEET POTATO SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
• Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
• Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

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

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!!