Smokey Black Bean Soup

1 tbsp canola oil
1 onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 cans (540ml /19 fl oz cans) black beans, drained and rinsed
1.5L (3 pints) chicken stock
1 smoked turkey leg
60ml (2fl.oz) tomato paste
2 green bell peppers, diced
1 tomato, seeded and diced
50g (1.5oz) chopped fresh coriander
60ml (2fl.oz) light sour cream /crème fraiche (optional)


  1. In soup pot, heat oil over medium heat. Cook onion, garlic and pepper for about 3 minutes or until softened. Add beans, stock, turkey leg and tomato paste. Bring to boil; reduce heat and simmer for about 1 hour or until turkey begins to break apart.
  2. Remove turkey leg and set aside. Pour soup into blender in batches and puree until smooth. Return to pot over medium heat. Add peppers and tomatoes and heat until steaming.
  3. Meanwhile, remove meat from leg and chop; add it to the soup. Serve sprinkled with coriander and dollop of sour cream.


Makes 4 servings.