Slow-Cooker Black-Bean Soup with Turkey

Total Time:
6 hr 15 min
15 min
6 hr

6 servings

  • 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)
  • 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.

  • Per serving: Calories 487; Fat 12 g (Saturated 3 g); Cholesterol 64 mg; Sodium 936 mg; Carbohydrate 57 g; Fiber 20 g; Protein 8 g

  • Photograph by Antonis Achilleos

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    Slow-Cooker Meals