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)
- 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.
- 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.
- Meanwhile, remove meat from leg and chop; add it to the soup. Serve sprinkled with coriander and dollop of sour cream.
Makes 4 servings.