It’s snowing in New York – perfect soup day! And black bean soup with smoked turkey is a hearty, filling, fiber-rich soup. The kind of soup that sticks to your bones on a cold day like today.
Pressure Cooker Smoked Turkey Black Bean Soup
Pressure Cooker Smoked Turkey Black Bean SoupMore of my favorite pressure cooker or Instant Pot soup recipes are Cheeseburger Soup, Chickpea and Sweet Potato Stew, and Turkey Meatball with Ditalini Soup.
This is also inexpensive to make, I start with dried beans and I use my pressure cooker (my favorite pot to make beans) because it cuts the cooking time in half and the flavors really get into the soup. The smoked turkey leg adds wonderful flavor to the soup. If you can’t find smoked turkey legs, you can use smoked turkey sausage instead.
You can also do this in a large pot or dutch oven, but keep in mind it will take twice as long to cook and you’ll have to add more liquid to the pot as it evaporates, where as in the pressure cooker you don’t get much evaporation. This is also great to freeze for the month, it thaws and reheats perfectly so you can make your own healthy freezer meals. I freeze them in portions and use a sharpie to write the name, date, and calories or points.
And speaking of snowy cold weather, I’ve been cozying up with Andie Mitchell’s new memoir, It Was Me All Along. I share this because I recently met her – and found her to be such an inspiring person, a really good soul. I know so many of you will really relate to her story, or at least get inspired. In her memoir she writes about how she went from 268 lbs at age 20, and lost half her weight. But it’s not just a story about her weight loss, it’s about hope, finding peace, making changes, and finding her freedom. A perfect read for 2015.
Pressure Cooker Smoked Turkey Black Bean Soup
Ingredients
- 1/2 tbsp extra virgin light olive oil
- 1 large onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup chopped parsley
- 3 garlic cloves, through garlic press
- 6 cups water
- 1 smoked turkey drumstick*
- 2 bay leaves
- 2 cups dried black beans
- 1 1/4 tsp kosher coarse salt
- 1/4 tsp fresh ground black pepper
Instructions
- Place the olive oil and onions, carrots, celery and parsley in a 6 quart pressure cooker over medium high heat and cook until fragrant, about 8 to 10 minutes.
- Add the garlic and cook 1 minute.
- Add water, bay leaves, beans, turkey leg, and black pepper and bring to boil.
- Cover and lock the lid on the pressure cooker.
- Place pressure cooker topper in place and bring to high pressure.
- Lower the heat to medium-low so pressure is maintained; cook beans for 45 minutes.
- Turn off heat and wait for the steam to release.
- Once steam is completely released, remove lid and set aside.
- Discard bay leaves and set turkey legs aside.
- Discard skin from the turkey leg and cut meat off bone into bite size pieces.*
- Using an immersion or traditional blender, puree the beans leaving the soup chunky, or to your desired consistancy.
- If you use the immersion blender you can puree the beans right in the pressure cooker.
- If you use a traditional blender, blend in batches and return the beans to the pot after beans are pureed.
- Add the salt and return the turkey to the soup.
- To serve, ladle soup into 8 bowls.
