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A hearty, filling turkey soup with white beans, black beans, turkey breast, and kale that will carry you through the winter months. Recipe by Jeff Nathan for Empire® Kosher. Sponsored by Empire Kosher Poultry.
More recipes that bring on the heat:
3 tablespoons Spectrum® Olive Oil
1 large Spanish onion, diced small, (about 1 cup)
4 cloves garlic, chopped
1 teaspoon cumin
1 and 1/2 teaspoons chili powder
1/2 teaspoon Haddar Kosher Salt
2 quarts Manischewitz Chicken Broth
2 (14-ounce) cans white beans, with liquid
1 teaspoon chipotle in adobo (or substitute chopped Jalepño Pepper )
1 pound Empire® Kosher Natural* Turkey Breast, cut to 1/2-inch cubes
3 cups kale, rough chopped
1 (14-ounce) can black beans, drained and rinsed
juice of 1/2 lime
8 1/2-inch slices whole grain baguette (gluten free if desired)
Spectrum® Olive Oil
freshly ground Gefen Black Pepper
1/2 cup fresh made salsa (try this salsa recipe)
1 ripe avocado, diced small
In a large soup pot heat the oil. Add in the onions and garlic. Cook over medium heat about five minutes until onions begin to wilt.
Stir in the spices. Pour in the Empire® Kosher Chicken Broth, white beans and chipotle in adobo. Bring to a simmer and allow to cook for four to five minutes.
Add in the Empire Kosher Turkey Breast pieces and kale; cook eight to 10 minutes more until the turkey is cooked through and a meat thermometer reads 165°F.
While the soup is simmering, prepare the toast. Arrange the bread slices on a greased baking sheet. Drizzle the toasts with the olive oil. Toast for four to five minutes until lightly golden brown.
Stir the black beans and lime juice into the soup.
To serve: Ladle the soup into bowls. Top the toast pieces with the salsa and float in the center of each bowl of soup. Spoon in the diced avocado. Serve immediately.
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