Turkey Black Bean Soup

In this cold rainy weather, nothing is better than a nice bowl of hot soup. I wanted to make a soup out of things I had in the house, because I hate going out in the rain. So after scoping out the pantry I decided I was going to make a Turkey black bean soup. 

This soup served as a perfect family meal dish. My kids prefer to eat finger foods more and more and they loved this soup. They would pick out all the beans, eat them first, next the turkey, then the carrots and so on. But they really love the flavor and every time I give it to them. My son says the cutest "Namm Namm" while he eats it. Best words a mom can hear during meal time. 

This is such an easy one pot dish. A "set it and forget it" meal. Best part; its ready in 45 minutes. You could make this meal with chicken breasts instead if you have them in the house or no meat at all. I used heirloom cherry tomatoes because it's what I had in the house, but use whatever you have on hand. You can even use a can of diced tomatoes if that's all you have. Just be sure to drain the liquid if you are using canned.

Turkey Black Bean Soup

1 lb. Turkey cutlets
1 small onion, diced

12 baby carrots, chopped
1/2 pint of cherry tomatoes 
1 can black beans drained and rinsed
4 cups Chicken broth
1 Tbsp. ground cumin
1 tsp. ground mustard
1 tsp. dried basil (or 1 cube fresh if you have left in the freezer)
Salt and Pepper

Put all the ingredients in a heavy bottomed pot. Make sure that there is enough liquid to just cover everything. If it doesn't cover, you can add a little water. Bring it to a rolling boil. Cover with a lid and lower to a simmer. Cook for 45 minutes. Pull out the turkey cutlet out and place on a cutting board. Using 2 forks pull the breast apart and put back in the soup. Give everything a stir and taste for seasoning. Add salt or pepper if you think it needs it. Serve.

It freezes beautifully in Tupperware and will stay good for 4-6 months.