LEFTOVER TURKEY AND SWEET POTATO SOUP RECIPE WITH BLACK BEANS AND LIME

LEFTOVER TURKEY AND SWEET POTATO SOUP RECIPE WITH BLACK BEANS AND LIME image

Yield 6-8 people

Number Of Ingredients 14

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1 cup diced onion (1 small onion)
1 cup diced celery
1 T olive oil
3 cups diced sweet potato, cut in pieces about 1/2 inch (orange sweet potatoes are often called Yams or Sweet Yams in U.S. stores)
2 tsp. dried oregano (I used Mexican oregano, but either kind will work)
2 tsp. ground cumin
1 tsp. ground chile powder (New Mexico chile powder preferred)
1/2 tsp. dried sage
5 cups turkey stock (can use chicken stock)
2 cans black beans, plus liquid
2 cups diced leftover turkey
2 T diced Anaheim chiles (if canned often called "green chiles"; use more if desired)
1/4 cup fresh squeezed lime juice
salt, fresh ground black pepper to taste

Steps:

Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes. Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and cook about 60 minutes, stirring a few times. Add black beans, rinsing out the can with a small amount of water and adding all bean liquid. Simmer soup 30-45 minutes more. Add diced turkey and green chiles and simmer about 30 minutes more. Stir in fresh-squeezed lime juice, season with salt and pepper as desired, and cook 5 minutes more. Serve hot, with additional fresh lime to squeeze into soup if desired. This would be great with sour cream, chopped cilantro, grated cheese, or even crushed corn chips for family members who aren't South Beach Dieters. ** i didn't cook nearly as long as it says to cook, otherwise sweet potatoes would be really mushy!!