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I love soup any time of the year, but there is something especially gratifying about a steaming bowl on a cool day, and something especially delightful about making a complete meal in one pot.


4 cups cooked turkey, chopped
4 to 5 cups of home made turkey stock
1 (14 ounce) can of diced tomatoes
1 (7 ounce) can chopped green chiles
1 (14 ounce) can black beans
2 plum tomatoes, chopped
1 onion, chopped
4 cloves of garlic, crushed
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
salt and pepper to taste
juice from 1 lime
cilantro to serve

In a large pot over medium heat, combine turkey, stock, canned tomatoes, chiles, black beans, plum tomatoes, onion and garlic.
Season with cayenne, cumin, salt and pepper.
Bring to the boil, then reduce heat and simmer 20 to 25 minutes.
Stir in lime juice. Spoon into serving bowls, top with cilantro.

Recipe adapted from AllRecipes


1 to 2 tablespoons of olive oil
1 onion, diced
2 bell peppers, diced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
3 to 5 cloves of garlic, minced
2 cans (15.5 ounces each) drained black beans
2 cans (15 ounces each) drained hominy – I used one white and one yellow
1 can (14.5 ounces) petite diced tomatoes
1 quart vegetable broth
1 ounce semi-sweet chocolate
1/4 cup chopped cilantro

Heat oil in a large pot over medium-high heat. Add onions and peppers, saute until soft and golden brown, about 5 minutes. Add chili powder, cumin and oregano, saute until fragrant, a minute or so, then add garlic. Add beans, hominy and tomatoes. Stir, then pour in broth. Bring to a boil, reduce heat to low and simmer, partly covered, until vegetables are tender and flavors have blended, about 20 minutes. Stir in chocolate and cilantro, and simmer a couple of minutes to blend flavors. Turn off heat and let stand a few minutes. Adjust seasonings and serve.

Recipe adapted from USA Weekend, December/January 2012