BCL - Spicy Smoked Turkey and Black Bean Soup So Tasty

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Spicy Smoked Turkey and Black Bean Soup

"Spice up a turkey-vegetable soup with tomatoes, lemon juice, and jalapenos and enjoy a zesty meal. It's a terrific manner to expend leftover turkey."

Ingredients :

  • 1 tablespoon vegetable oil
  • 1 big onion, chopped
  • 1 green bell pepper, sliced thin
  • 1 crimson bell pepper, sliced skinny
  • 2 cups fowl stock
  • four cups vegetable juice (which include V-eight®)
  • 2 (14 ounce) cans black beans, rinsed and drained
  • three cups shredded smoked turkey
  • 1 (14 ounce) can diced tomatoes
  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon floor cumin
  • 2 teaspoons chili powder
  • 1 jalapeno pepper, minced (or greater to taste)
  • 1/four teaspoon salt
  • 1/four teaspoon ground black pepper

Instructions :

Prep : 20M Cook : 6M Ready in : 40M
  • Heat vegetable oil in a large, heavy-bottomed pot over high heat. Cook and stir onion, inexperienced bell pepper, and crimson bell pepper in hot oil until softened, 2 to 3 mins.
  • Pour hen stock into the pot and decrease warmth to low. Stir vegetable juice, black beans, turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeno pepper, salt, and pepper into the stock. Raise warmness to medium, carry the soup to a simmer, and cook until heated thru and the flavors meld, 15 to half-hour.

Notes :

  • Reynolds® Aluminum foil may be used to keep food moist, prepare dinner it lightly, and make smooth-up simpler.

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