Leftover Turkey and Sweet Potato Soup with Black Beans and Lime recipes
This hearty and flavorful soup transforms leftover turkey into a comforting meal. It combines tender sweet potatoes, protein-rich black beans, and aromatic spices like cumin and oregano, all brightened by fresh lime juice. A perfect way to utilize holiday leftovers, offering a nutritious and satisfying dish.
Equipment
- 1 Large Stock Pot or Dutch Oven
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring Spoons and Cups
Ingredients
Main
- 1 cup diced onion 1 small onion
- 1 cup diced celery
- 1 T olive oil
- 3 cups diced sweet potato cut in pieces about 1/2 inch (orange sweet potatoes are often called Yams or Sweet Yams in U.S. stores)
- 2 tsp. dried oregano I used Mexican oregano, but either kind will work
- 2 tsp. ground cumin
- 1 tsp. ground chile powder New Mexico chile powder preferred
- 1/2 tsp. dried sage
- 5 cups turkey stock can use chicken stock
- 2 cans black beans plus liquid
- 2 cups diced leftover turkey
- 2 T diced Anaheim chiles if canned often called "green chiles"; use more if desired
- 1/4 cup fresh squeezed lime juice
- ground black pepper
- salt
Instructions
- Prepare ingredients by dicing the onion, celery, and sweet potatoes to the specified sizes.
- In a large stock pot or Dutch oven, heat the olive oil over medium heat. Add diced onion and celery and cook until softened and translucent, about 5-7 minutes.
- Add the diced sweet potatoes along with oregano, cumin, chile powder, and sage to the pot. Stir well and cook for 2-3 minutes, allowing the spices to become fragrant.
- Pour in the turkey stock and the two cans of black beans, including their liquid. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Stir in the diced leftover turkey and the diced Anaheim chiles.
- Continue to simmer for another 10-15 minutes, allowing all the flavors to meld together and the turkey to heat through completely.
- Remove the soup from the heat and stir in the fresh squeezed lime juice.
- Taste the soup and adjust seasoning with salt and ground black pepper as needed before serving.
Notes
For a robust flavor base, ensure you properly caramelize the diced onion and celery before adding other ingredients; this builds depth. Cut sweet potatoes into uniform 1/2-inch pieces to ensure even cooking. Since you're using leftover turkey, add it towards the final 10-15 minutes of simmering to prevent it from becoming dry and stringy. The black bean liquid is crucial for thickening the soup and enhancing its earthy flavor, so do not drain. Finish with fresh lime juice off the heat to brighten the soup and balance the richness; adjust salt and pepper to taste at the very end. Using New Mexico chile powder and Mexican oregano will offer a more authentic and nuanced flavor profile.