Slow-Cooker Black-Bean Soup with Turkey Recipe Kitchen

Slow-Cooker Black-Bean Soup with Turkey

Level: Easy
Servings: 6
Nutrition Info (per serving): 487 calories, 12g total fat, 3g saturated fat, 64mg cholesterol, 936mg sodium, 57g carbohydrates, 20g fiber, 8g protein
Total Time: 6 hours 15 minutes
Prep Time: 15 minutes
Cook Time: 6 hours

• 2 red onions, divided
• 2 tablespoons extra-virgin olive oil
• 3 medium carrots, chopped into large pieces
• 4 garlic cloves, smashed
• 1 tablespoon all-purpose flour
• 1 pound dried black turtle beans, sorted, rinsed, and drained
• 1 smoked turkey drumstick (about 1 3/4 to 2 lbs)
• 2 tablespoons pickling spice, wrapped in cheesecloth
• 3/4 teaspoon crushed red pepper flakes
• Kosher salt and ground black pepper
• 1/2 cup chopped fresh cilantro
• Sour cream and/or lime wedges, to serve (optional)

1. Reserve half of a red onion and chop the rest. In a large skillet over medium-high heat, warm the olive oil and saut the chopped onion, carrot pieces, and smashed garlic for about 5 minutes, sprinkling in the flour as you go, until the vegetables are lightly golden. Add 2 tablespoons water and scrape up any browned bits. Transfer the cooked vegetables and pan juices to the slow cooker.
2. Add the rinsed black beans, smoked turkey drumstick, pickling spice packet, crushed red pepper flakes, and 8 cups water to the slow cooker. Cover and cook on low for 6 hours.
3. Remove the turkey drumstick, shred the meat, and keep it warm. Pure about 2 cups of the beans (using a blender or an immersion blender) and return the pured beans and shredded turkey to the slow cooker. Season to taste with kosher salt and ground black pepper.
4. Finely chop the reserved 1/2 red onion. Ladle the soup into bowls and top each serving with chopped cilantro and the minced reserved onion. Serve with sour cream and lime wedges, if desired.

Photo by Antonis Achilleos
Courtesy of Recipe Iseasy Magazine