Smoked Turkey and Chipotle Black Bean Soup
Smoked Turkey and Chipotle Black Bean Soup
Makes 8 servings
For the stock:
Meaty carcass from Fantasma's Finest Sugar Cured Smoked Turkey
2 stalks celery, sliced in 2-inch pieces
2 carrots, peeled and chunked
1/2 onion
1 bunch parsley
1 teaspoon whole mixed peppercorns
Water
Salt, to taste
For the soup:
1-pound package dry heirloom black beans, such as Rancho Gordo, rinsed and picked over
1 (7-ounce) can chipotle with adobo
1 large butternut squash, cut in 1/2-inch chunks
1/2 (12-ounce) frozen corn
1 cup Mexican crema, plus garnish
Leftover Fantasma's Finest Sugar Cured Smoked Turkey, shredded or diced, as much or as little as you have on hand, the soup base is delicious on it's own!
Garnishes:
Avocado, diced red onions, Mexican crema and parsley or cilantro
Tortilla chips of your choice
In a 12-quart stockpot, add carcass (break into pieces, if necessary), celery, carrot, onion, parsley, and peppercorn. Add water to cover and simmer the stock on low for 2 hours. Taste stock and add salt to taste.
Cool stock, but while warm remove carcass and discard, then pass stock through a fine mesh strainer to remove vegetable matter. Place stock in the fridge and allow to cool overnight. Skim any fat from the top in the morning.
In a 6-quart slow cooker, add stock, beans, squash, chipotles in adobo and allow to cook on LOW for 8 hours or until the beans are soft. During the last hour add corn. When the beans are done, remove the peppers with a slotted spoon. Allow the soup to cool slightly and stir in crema and leftover smoked turkey.
Serve garnished with your choice of avocado, red onions, cilantro or parsley, more crema and tortilla chips.
