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Source: Food and Wine Quick from Scratch

Turkey and Black Bean Soup
Ribbons of bright green spinach float in a rich-tasting broth that’s chock-full of turkey, black beans, and bacon. The soup may remind you of chili, and in fact it’s flavored with chili powder, along with cocoa, oregano, and Tabasco sauce.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 26 minutes
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1/4 pound sliced bacon, cut crosswise into ¼-inch strips
1 onion, chopped
1 tablespoon chili powder
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon Tabasco sauce
2 teaspoons dried oregano
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 3/4 cups canned crushed tomatoes in thick puree, (one 15-ounce can)
1 quart canned low sodium chicken broth
1-2/3 cups canned black beans, drained and rinsed (one 15-ounce can)
1 pound turkey, cut into 1/2-by-1/2-by-1/4-inch slices
10 ounces fresh spinach, stems removed, leaves washed and cut crosswise into 1-inch strips




In a large stainless-steel pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pot.

Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes. Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.

Add the black beans and turkey to the pot. Simmer for 5 minutes. Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.


Wine Recommendation: You need a lusty red wine with plenty of spiciness and fruit flavor to stand up to this powerful soup. That describes zinfandel to a T, so try one here.


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