This hearty soup is a good way to incorporate more vegetables and beans into your weekly repertoire.
If you can find turkey broth or stock at the store, by all means use it here, or make your own. If not, chicken broth will be fine.
Black Bean, Turkey and Andouille Chowder
6 to 8 servings (Makes about 8 cups)
1 tablespoon olive oil
4 ounces smoked andouille, cut lengthwise into quarters, then each piece cut into 1/4-inch quarter-moon slices
1 medium onion, finely diced (1 cup)
1 medium carrot, scrubbed well and cut into 1/4-inch dice (1/2 cup)
1 medium rib celery, cut into 1/4 inch dice (1/2 cup)
5 cups homemade or no-salt-added turkey or chicken broth
1 1/2 cups cooked, no-salt-added black beans (if using canned beans, drain and rinse them)
1 large or 2 small baking potatoes, peeled and cut into generous 1/4-inch dice (1 1/3 cups total)
Freshly ground black pepper
8 ounces roasted skinless turkey breast meat, cut into 1/4-inch dice (about 1 3/4 cups)
2 tablespoons chopped flat-leaf parsley
Heat the oil in a 4-quart soup pot over medium-high heat. Once the oil shimmers, add the andouille and cook, stirring, for 2 to 3 minutes, until the sausage pieces just begin to brown. Add the onion and stir to coat; cook for 3 to 4 minutes, until it starts to soften. Add the carrot and celery; cook, stirring, for about 5 minutes. Adjust the heat as needed so the vegetables do not brown.
Add the broth, black beans and potatoes to the pot; season with salt and pepper to taste and stir to combine. Bring to a boil, then cover the pot and reduce the heat so the broth maintains a low boil.
After 10 minutes, uncover and add the turkey.
Taste, and adjust the seasoning as needed. Cook (uncovered) for 10 minutes to thoroughly heat the turkey and finish cooking the potatoes.
Remove the soup from the heat, stir in the parsley and serve.
Per serving (based on 8): 170 calories, 15 g protein, 16 g carbohydrates, 5 g fat, 1 g saturated fat, 35 mg cholesterol, 200 mg sodium, 4 g dietary fiber, 3 g sugar