| Level: | Easy |
| Total: | 6 hr 15 min |
| Prep: | 15 min |
| Cook: | 6 hr |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 6 hr 15 min |
| Prep: | 15 min |
| Cook: | 6 hr |
| Yield: | 6 servings |
Ingredients
- 2 red onions, halved
- 2 tablespoons extra-virgin olive oil
- 3 medium carrots, cut into large chunks
- 4 cloves garlic, smashed
- 1 tablespoon all-purpose flour
- 1 pound dried black turtle beans, picked over, rinsed and drained
- 1 smoked turkey drumstick (1 3/4 to 2 pounds)
- 2 tablespoons pickling spice, tied in cheesecloth
- 3/4 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1/2 cup chopped fresh cilantro
- Sour cream and/or lime wedges, for garnish (optional)
Instructions
- Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
- Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
- Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.
Nutrition Facts
| Calories | 487 |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 64 milligrams |
| Sodium | 936 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 20 grams |
| Protein | 8 grams |
| Calories | 487 |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 64 milligrams |
| Sodium | 936 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 20 grams |
| Protein | 8 grams |
Reviews
This is absolutley the best black bean soup ever!!!
Please put a note for me in
This soup was really good. I substituted about 1/4+ cup of unsalted chicken stock for some of the water to add more flavor. Also, use new dried beans…..old beans can have off taste. Did not have cheesecloth so mixed pickling spice in, and it was fine…..didn’t measure it but was probably about 2 teaspoons. Maybe it depends on brand used…..I used the “spicely” organic brand (comes in a small green cardboard container).
I am afraid of making this soup.It has more bad reviews than good reviews.
Very mediocre and disappointing.
Tasted like a bad tortilla soup, I wasn’t impressed 🙁
I did not like the taste of the pickled spice at all, I had to onion, garlic, cumin and cubanelle peper to opacar the original flavor, everything is depending on the taste of each palate, in my case this is a recipe that does not repeat.
The bean soup was delish however I recommend 1 tsp. of the pickling spice since that can overpower the base of the soup “the bean” taste, also use 1 red onion instead of 2 unless you’re an onion lover. The onions I used were pretty Big. Tasty Fall recipe.
This soup is absolutely delicious. Don’t make the mistake some reviewers below made of mixing the pickling spice into the dish – it’s got to be tied up in cheesecloth and then removed before blending – never, ever mix it in. Don’t skip the garnishes – lime, sour cream, cilantro and onion – it puts it over the top. I have always been a fan of traditional bean soup with ham, and this recipe is a clever, flavorful alternative when you’re in the mood to mix things up a bit! I actually increased the pickling spice to 3 TBL., and wasn’t disappointed. I also thought it could use a little more smoked turkey meat, so although I only cooked it with one turkey leg, I took the meat off of a second leg and added it in just before serving. I thought that gave it a better ratio of beans to meat. Delicious!
Love this recipe!! So easy and flavorful!