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Karl's Black Bean & Rice Soup

This recipe delivers a quick and straightforward Black Bean & Rice Soup, enriched with turkey and salsa. Ready in just 30 minutes and serving three, it's a hearty, low-fat meal with a satisfying Mexican-inspired flavor profile, perfect for a weeknight lunch or dinner.
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Total Time 30 minutes
Servings: 3 people
Course: lunch/dinner
Cuisine: Mexican
Calories: 2809.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Black beans 3 cup
  • *White Rice medium grain, 1 cup
  • Onions raw, 1/2 cup, chopped
  • Salsa 1/3 cup
  • Turkey breast meat 3 slices, chopped

Equipment

  • 1 Dutch Oven or Large Stockpot For simmering the soup
  • 1 Medium Saucepan For cooking the rice separately
  • 1 Cutting Board
  • 1 Chef's Knife For chopping onions and turkey
  • 1 Ladle For serving

Method
 

  1. Prepare ingredients: Finely chop the onion and the turkey breast meat.
  2. Rinse the black beans thoroughly under cold water.
  3. In a medium saucepan, cook the white rice according to package directions. Set aside.
  4. In a large pot or Dutch oven, sauté the chopped onions over medium heat until softened and translucent, about 5-7 minutes.
  5. Add the rinsed black beans, chopped turkey, and salsa to the pot with the onions. Stir to combine.
  6. Add enough water (or chicken/vegetable broth for more flavor) to the pot to achieve your desired soup consistency.
  7. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
  8. Stir in the previously cooked white rice into the soup.
  9. Taste the soup and adjust seasonings as needed, adding salt, pepper, or additional spices if desired.
  10. Ladle the hot soup into bowls and serve immediately.

Notes

To elevate this soup, begin by sautéing the chopped onions until deeply caramelized; this builds a crucial flavor base. Consider adding a minced garlic clove and a pinch of cumin or chili powder with the onions to enhance the Mexican profile. For a richer broth, substitute some of the water with chicken or vegetable stock. Be mindful not to overcook the rice if adding directly to the soup; cooking it separately and stirring in at the end prevents a mushy texture. Shredding the turkey breast rather than just chopping can provide a more pleasant mouthfeel. Taste and adjust seasonings generously before serving, perhaps with a squeeze of lime.