Slow-Cooker Black-Bean Soup With Turkey
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
39
Spice
48
Sweetness
48
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 medium
Carrot (cut into large chunks)4 cloves
Garlic (smashed)1 tbsp
All-Purpose Flour3 tsp
Red Pepper Flake1 cup
Cilantro (chopped fresh)Directions:
1
Set aside half an onion and chop the rest
2
Heat the olive oil in a large skillet over medium-high heat
3
Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes
4
Add 2 tablespoons water and scrape up any browned bits from the pan
5
Transfer the vegetables and cooking liquid to a slow cooker
6
Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water
7
Cover and cook on low 6 hours
8
Remove the drumstick and shred the meat; keep warm
9
Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender)
10
Return the beans and turkey meat to the soup
11
Season with salt and pepper
12
Mince the reserved 1/2 onion
13
Ladle the soup into bowls and top with the cilantro and minced onion
14
Garnish with sour cream and lime, if desired
15
Photograph by Antonis Achilleos