Smoked Turkey Black Bean Soup
It's snowing in New York – perfect soup day! And black bean soup with smoked turkey is a hearty, filling, fiber-rich soup. The kind of soup that sticks to your bones on a cold day like today.
⏱️ Prep: 10 min🍳 Cook: 60 min
Ingredients
| 0.5 tbsp | 7.5 ml | extra virgin light olive oil |
| 1 | large onion, chopped | |
| 1 | carrot, chopped | |
| 1 | celery stalk, chopped | |
| 0.5 cup | 120 ml | chopped parsley |
| 3 | garlic cloves, through garlic press | |
| 6 cup | 1.4 l | water |
| 1 | smoked turkey drumstick | |
| 2 | bay leaves | |
| 2 cup | 480 ml | dried black beans |
| 1.25 tsp | 6.3 ml | kosher coarse salt |
| 0.25 tsp | 1.3 ml | fresh ground black pepper |
Instructions
- Place the olive oil and onions, carrots, celery and parsley in a 6 quart pressure cooker over medium high heat and cook until fragrant, about 8 to 10 minutes.
- Add the garlic and cook 1 minute.
- Add water, bay leaves, beans, turkey leg, and black pepper and bring to boil.
- Cover and lock the lid on the pressure cooker.
- Place pressure cooker topper in place and bring to high pressure.
- Lower the heat to medium-low so pressure is maintained; cook beans for 45 minutes.
- Turn off heat and wait for the steam to release.
- Once steam is completely released, remove lid and set aside.
- Discard bay leaves and set turkey legs aside.
- Discard skin from the turkey leg and cut meat off bone into bite size pieces.
- Using an immersion or traditional blender, puree the beans leaving the soup chunky, or to your desired consistency.
- If you use the immersion blender you can puree the beans right in the pressure cooker.
- If you use a traditional blender, blend in batches and return the beans to the pot after beans are pureed.
- Add the salt and return the turkey to the soup.
- To serve, ladle soup into 8 bowls.