(This is an old recipe that’s been adapted into Turkey, Sweet Potato, and Black Bean Soup, a lower-carb version of this soup that has more turkey and fewer beans and sweet potatoes. I’m leaving the printer-friendly version of the original recipe here for anyone who might have been a fan.)

Makes about 8 servings.

Ingredients:

  • 1 cup diced onion (1 small onion)
  • 1 cup diced celery
  • 1 T olive oil
  • 3 cups diced sweet potato, cut in pieces about 1/2 inch (orange sweet potatoes are often called Yams or Sweet Yams in U.S. stores)
  • 2 tsp. dried oregano (I used Mexican oregano, but either kind will work)
  • 2 tsp. ground cumin
  • 1 tsp. ground chile powder
  • 1/2 tsp. dried sage
  • 5 cups homemade Turkey Stock, homemade chicken stock, or canned chicken broth (affiliate link)
  • 2 cans black beans, plus liquid
  • 2 cups diced leftover turkey
  • 2 T diced Anaheim chiles (if canned these are often called green chiles; use more if desired)
  • 1/4 cup fresh squeezed lime juice (I used my fresh-frozen lime juice
  • salt, fresh ground black pepper to taste

Instructions:

  1. Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes.
  2. Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and cook about 40 minutes, stirring a few times.
  3. Add black beans, rinsing out the can with a small amount of water and adding all bean liquid.
  4. Simmer soup 15 minutes more.
  5. Add diced turkey and green chiles and simmer about 15 minutes more.
  6. Stir in fresh-squeezed lime juice, season with salt and pepper as desired, and cook 5 minutes more.
  7. Serve hot, with additional fresh lime to squeeze into soup if desired.
  8. This would be great with sour cream, chopped cilantro, or grated cheese, and you could even add crushed corn chips for family members who aren’t watching their carbs.

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