Mexican Black Bean and Turkey Soup
Mexican Black Bean and Turkey Soup



  • 2 x 400g tins of black beans, drained
  • 4 tbsp olive oil
  • 2 chopped onions
  • 4 chopped celery stalks
  • 5 chopped garlic cloves
  • 1 tsp oregano
  • 2 tbsp chipotle paste or similar
  • 400g tin of chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp cocoa powder
  • 1 litre chicken stock
  • 400g roast turkey, thinly sliced
  • Cook the onion, garlic and celery in the olive oil for 10 mins to soften. Season well, then stir in the chipotle paste, tomatoes, tomato puree and cocoa powder. Cook for 10 mins until rich and thickened, then stir in the beans and stock. Cook for 10 mins more.
  • Remove half of the soup and blend until smooth, then return to the pan and stir to combine. Add the turkey meat, then heat through for 5 mins and serve with chopped coriander, black pepper and some chilli, if you fancy.
40 mins
4 serving

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