dinner · soup

Black Bean and Turkey Soup

It’s going to be a hot one here today. We’re almost going to reach 100 degrees. That’s unheard of for this time of year.

We should be watching the leaves change colors while cozied up under a chunky-knit sweater. I should be able to sip hot cocoa outside on my porch wrapped up in a blanket. I should be able to have a fire in my fire pit by now, gosh darnit.

But no. Noooo. Oklahoma just has to be…difficult.

We’re trying to schedule someone to come inspect our heater but what’s the point right now? It looks like we’re nowhere near being done with the A/C for the season. I’m sweating buckets upstairs in the bedroom in the middle of the afternoon when the sun is beaming through our windows and French door.

We did get a brief reprieve a few weeks ago. A minor, tiny, window into what other folks are experiencing this fall. I’ve been trying to summon the cooler weather back with cooking: apples, pumpkin spice, soups—maybe if I make it, it will come?

This soup would be incredible on a cold day. It’s so warm and spicy and extra hearty. Having a bean soup for dinner is sure to fill you up on cold fall nights. Too bad I don’t know what that feels like…

You can adjust the spices to your heat level. If you don’t like things spicy, cut back on the cayenne and chili powder.

Otherwise, enjoy this soup for me. If you live in a state that actually experiences four seasons, embrace it.

Black Bean and Turkey Soup

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A cozy, hearty black bean soup with smoked turkey sausage.

Ingredients

  • 3 cans black beans, drained and rinsed
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 1/2 tsp. oregano
  • 1/2 tsp. coriander
  • 1/2 tsp. ancho chile powder
  • 1 tsp. cumin
  • 1/2 tsp. cayenne
  • Seasoned salt & pepper, to taste
  • 2 cups beef broth
  • 16 oz. smoked turkey sausage, sliced
  • Queso fresco, for serving

Directions

  1. Pour beans, onion, bell pepper, garlic, oregano, coriander, ancho chile powder, cumin, cayenne, seasoned salt, pepper and beef broth into a large slow cooker. Stir, cover and heat on LOW for 6 hours.
  2. 1 hours before soup is done, sear sausage slices in a hot skillet. Add to slow cooker and continue cooking for remaining hour.
  3. Use an immersion blender or potato masher to blend some of the soup in the slow cooker until it’s slightly smooth.
  4. Serve soup topped with queso fresco.

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