Turkey and Black Bean Soup - slow cooker

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 284.8
  • Total Fat: 6.3 g
  • Cholesterol: 45.7 mg
  • Sodium: 1,305.6 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 7.1 g
  • Protein: 26.2 g

View full nutritional breakdown of Turkey and Black Bean Soup - slow cooker calories by ingredient

Number of Servings: 8


    1 T olive oil
    2 onions, chopped
    2 carrots, sliced
    2 stalks celery, sliced
    4 cloves garlic, minced
    1 T oregano
    1 t cracked peppercorns
    1 t finely grated lime zest
    2 T cumin seeds, toasted
    2.5 cups cubed skinless boneless turkey breast
    2 t ancho chili powder dissolved in 2 T lime juice
    1 jalapeno pepper, minced
    1 green pepper, diced
    1 red pepper, diced


Heat oil in skillet. Add onions, carrots, and celery and cook until softened (about 7 minutes). Add garlic, oregano, pappercorns, lime zest, and toasted cumin and cook, stirring, for 1 minute. Add tomato paste and stir well. Transfer to slow cooker stoneware. Stir in chicken stock and beans. Season to taste with salt.

Add turkey and stir well. Cover and cook on LOW for 6 HOURS or HIGH for 3 HOURS, until turkey is cooked and mixture is bubbly.

Add ancho solution and stir well. Add peppers and stir well. Cover and cook on HIGH for 20 minutes until peppers are tender.

Number of Servings: 8

Recipe submitted by SparkPeople user DROSTECK.