Bean soup with turkey in a slow cooker

Votes: 3

How to Make Turkey Bean Soup in a Slow Cooker

Time: 6 hours 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 487, total fat 12 G., saturated fats G., proteins 8 G., carbohydrates 57 G., fiber G., cholesterol mg, sodium mg, sugar G.

Beans are an excellent plant-based source of protein and complex carbohydrates, and also contain many beneficial micronutrients, making them a popular choice for those watching their diet. Most legume dishes require pre-soaking and long cooking times. In this case, using a slow cooker eliminates these shortcomings. Black beans are more calorie-dense and filling than white and red beans, and they naturally have a smoky flavor, further enhanced by the smoked turkey in this dish. The seasonings used for curing add a particularly piquant flavor—be sure to wrap them in cheesecloth and never mix them into the dish, otherwise the flavor will be too intense.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 red onions, halved
2 tbsp. l. olive oil
3 medium carrots, coarsely chopped
4 cloves of garlic, crushed into a puree
1 tbsp flour
450 g dry black beans Preto, sorted, washed and dried
1 (0.8-0.9 kg) smoked turkey drumstick
2 tbsp. spices for pickling, tie in gauze
3/4 tsp red pepper flakes
0.5 cup chopped fresh cilantro
Sour cream and/or lime wedges, for garnish (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red onion, carrot, garlic, flour, black beans, turkey, seasoning for pickling vegetables, red pepper flakes, cilantro, sour cream, lime

Cooking the dish according to the recipe:

Set aside half the onion and chop the rest. Heat olive oil in a large skillet over medium-high heat. Add chopped onion, carrot, and garlic; sprinkle with flour and cook, stirring, until lightly browned, about 5 minutes. Add 2 tablespoons of water and scrape up any browned bits from the bottom of the pan. Transfer the vegetables and their juices to a slow cooker. Add the beans, turkey, packet of pickling spice, red pepper flakes, and 8 cups of water. Cover and cook on low for 6 hours.
Remove the turkey and shred the meat; keep it warm. Remove about 2 cups of beans from the slow cooker and puree them in a blender until smooth (or partially puree them with an immersion blender). Return the meat and beans to the soup and season with salt and pepper.

Finely chop the reserved onion half. Ladle the soup into deep bowls and sprinkle with cilantro and chopped onion. Garnish with sour cream and lime, if desired.

Categories:

recipe / Multicooker / Calorie content of prepared meals / Soups / Thick soups and stews / Meat soups / Soups with pasta and cereals / Food Network - recipes

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