Sunday, November 15, 2015

Mexican Turkey - Bean Soup #SundaySupper

If there's one thing I don't mind about the dip in the temperature these days, it's the fact that I'm no longer whined at when I head to the kitchen and crank up the stove and oven. The Fall and Winter are prime "cozy food" seasons, making soup, stew, dense, grainy bread and baked desserts more than welcome at the dinner table, and heartier breakfasts like French toast and pancakes ideal any day of the week.

Since I'm teaching full time (and have outside recess duty), "warm-your-insides" meals are the order of things - and with the holiday gift giving season coming up, the more frugally I can live life day-to-day, the better! By cleaning out my stash of carefully prepped and frozen staples (cooked beans, shucked corn, shredded kale and zucchini, roasted Summer tomatoes, leftover roasted turkey and homemade turkey broth) and pairing it with year round staples like carrots, onions and sweet potatoes, I soon had a huge pot of chunky, stick-to-your-ribs soup packed with the soulful Southwestern spices I always seem to turn to when the chilly air blows through.

Mexican Turkey Bean Soup

This #SundaySupper is featuring frugal flavours - from soup like this one to hearty mains and decadent desserts. Our hosts this week are Shelby from Grumpy’s Honeybunch and Caroline from Caroline’s Cooking - thanks ladies!

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mexican Turkey - Bean Soup
Makes 10 hearty servings
2 tbsp olive oil
2 large, sweet onions, chopped
1 large carrot, diced
1 large sweet potato, peeled and diced
1 lb zucchini, shredded
3 garlic cloves, minced
4 garlic scapes, minced
1 hot cherry or jalapeno pepper, minced
1 tbsp chili powder
1 tsp ancho chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp oregano
½ tsp cinnamon
2 tsp kosher salt
½ tsp black pepper
6 cups low sodium turkey or chicken stock
3 cups fire-roasted diced tomatoes
2 cups cooked Tongues of Fire (or pinto) beans
2 cups cooked turkey or chicken, shredded or chopped
3 1/2 cups frozen corn kernels, thawed
1 cup Aztec Blend
1 oz kale
  1. Heat oil in a large, deep pot over medium heat.
  2. Add the onions and cook, stirring occasionally, for 10 minutes or until they begin to turn golden.
  3. Add the carrot, sweet potato, zucchini, garlic cloves and scapes, hot pepper and spices.
  4. Raise heat to medium-high and cook 4-5 minutes, stirring constantly, until fragrant and vegetables begin to soften.
  5. Stir in the broth and tomatoes and bring to a boil.
  6. Reduce heat, cover and simmer 20 minutes, until sweet potato is half-cooked.
  7. Add the remaining ingredients (except kale), re-cover and simmer 20-25 minutes longer, until grains are done.
  8. Stir in kale and remove from heat. Serve.
Amount Per Serving
Calories: 274.2
Total Fat: 5.1 g
Cholesterol: 22.3 mg
Sodium: 931.1 mg
Total Carbs: 44.3 g
Dietary Fiber: 8.2 g
Protein: 17.0 g

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