Planned-overs is what we called our left-overs when I was growing up. And what better word to describe Thanksgiving Dinner? We are still eating turkey sandwiches in our house, but when the bird resembles a carcass here is what I am planning:
Southwestern Turkey Black Bean Soup
2 15 oz Cans Black Beans, drained and rinsed well with cold water
3 Cups Turkey Stock, made with the turkey bones OR Low Fat, Low Salt Chicken Broth
1 TB Olive Oil
2 Cups Finely Chopped Yellow Onion
1 Cup Finely Chopped Red Pepper
2 Garlic Cloves, minced or grated
2 Tsp Ground Cumin
1 Can Rotel and Chilies Tomatoes (Hot or Mild – your choice)
1 Cup Diced Cooked Turkey
Kosher Salt and Freshly Cracked Black Pepper
To Garnish:
Light Sour Cream
Light Cheddar Cheese, shredded
Diced Avocado
Chopped Cilantro
Serve with:
Tortilla Chips or Warm Corn Tortillas
Puree 2 Cups of Black Beans and 1 Cup of Stock together in a food processor or blender. Set Aside.
Heat the oil in a large skillet or dutch oven. Over medium heat, saute the onions until are golden. Add the red pepper and saute a few more minutes. Finally add the garlic and cumin and stir for 1 minute.
Add the Rotel tomatoes, the pureed bean mixture, the remaining black beans and the 2 cups stock. Bring the soup to a boil, reduce the heat and simmer for 15 to 20 minutes. Taste for Salt and Pepper.
Just before serving, stir in the turkey. Ladle into bowls and garnish. Serve with chips or tortillas.