Turkey and black bean soup

1/4 pound sliced bacon, cut into 1/2 inch pieces

1 onion, chopped

1 tbsp. chilli powder

1/2 tsp. unsweetened cocoa powder

1/4 tsp. Tabasco sauce

2 tsp. dried oregano

1 tsp. salt

fresh ground pepper

1 can crushed tomatoes 540 ml

1 cup chicken broth, canned or powder

1 can drained black beans 540 ml

1 pound (approximately) left over turkey cut into bite size pieces

2 handfulls or 2 cups of fresh baby spinach

In a large pot, cook the bacon until crisp. Remove using a slotted spoon, drain on a piece of paper towel. Pour off all the bacon fat except 1 Tbsp leave in the pot.

Reduce the heat to saute the onion, cook stirring until translucent. Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes, and broth. Bring to a boil.

Reduce the heat and simmer for 15 minutes.

Add the black beans and turkey to the pot. Simmer for 5 minutes. Stir in the spinach and the bacon. Cook until the spinach just wilts, about a minute.

Serves four

Marina10@telus.net

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