Slow-Cooker Black-Bean Soup with Turkey
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- Recipe categories: Beans and Legumes,
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Average Rating:
Total Reviews: 16
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By flakatl
San Diego, Ca.
on December 13, 2012
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Great flavors here. I usually cook it a bit longer so everything breaks down really well.
By cruiz75_11390057
Island Lake, IL
on January 19, 2012
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Love this soup! I made it just as the recipe suggests, extra toppings and all!
By ito711
New York City
on October 04, 2011
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It's a cool fall day in New York City, and this meal is perfect! I usually don't blend the beans, and today I used chicken drumsticks (my store had no turkey
My partner loves the smell of the house when I prepare this. It will be a good meal tonight
Thanks.
By missfridayjones...
seattle, 87
on February 18, 2011
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Whoops... forgot to blend 2 cups of beans/soup. Didn't need to, about 1/2 the beans had lysed, so it was very thick/creamy already. 4 hours on HIGH (used 2 raw turkey legs and about 1/2 tsp of liquid smoke, and 2 on low and completely ready. 2 tsp of pickling spice instead of 2Tb. Honestly, it tastes like bacon.
By HealthfulCook
Mesa, AZ
on February 12, 2011
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I give this 4 stars with some modifications from reading other reviews. I used half the amount of pickling spice, used leftover ham instead of turkey drumstick, cooked for 10 hours. I also used half the amount of onion and it was perfect. Even my picky 2 year old loved it. Definitely add the extra toppings because it really brings all of the flavors together.
By kitty_12432133
Jacksonville, FL
on January 27, 2011
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Too much trouble to cook so long! Canned beans minus the picklng spice would taste just as good. Couple of hours!
By g4indc
on November 27, 2010
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OMG, the pickling spice and over abundance of onions makes this inedible, in my opinion. Bagged it up and threw it in the dumpster. So disappointed. Wish I had read a bit further down.
By ccutie_13147849
washington, 47
on September 13, 2010
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I made this and I had to cook it longer then 6 hours, maybe about 10 hours. I didn't want to grind up the beans because I didn't want it mushy, but I did it anyway and I am glad I did. The beans were still kind of hard when I did it but I grinded them put them back in the slow cooker and cooked maybe an additional 2 hours and it came out wonderful! definitely great! I added shredded chedder cheese, cut up scallions and sour cream on the top! all i can say is yummy!
By nishibashi
Bozeman, MT
on January 27, 2010
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As many feedbacks said, my beans didn't cook just after 6 hours of low heat. I tried it anyways and the spice was overpowering, as others said. So, I did blended the 2 cups of beans and shredded the meat as instructed. Then I left the soup in the pot minus the spice bag over night (so, a total of 20 hours in low heat. That did the trick! Beans were nice and soft, thick black soup, perfect aroma of the spices, and tasted very good. Don't forget to add the minced onion and cilantro as they definite add extra "zing" to the soup!
By jmelnyk_12504159
Voorhees, 70
on January 23, 2010
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The beans definitely didn't cook in the time indicated in the recipe. Even more disappointing is that the pickling spice was not a good choice of mix for this dish. The flavor was overpowering and not indicative of a black bean soup.