Leftover Turkey and Sweet Potato Soup with Black Beans

Ingredients

• 1 cup diced onion
• 1 cup diced celery
• 1 T olive oil
• 3 cups diced sweet potato, cut in pieces about 1/2 inch
• 2 tsp. dried oregano
• 2 tsp. ground cumin
• 1 tsp. ground chile powder
• 1/2 tsp. dried sage
• 5 cups turkey stock
• 2 cans black beans, plus liquid
• 2 cups diced leftover turkey
• 2 T diced Anaheim chiles
• 1/4 cup fresh squeezed lime juice
• Salt, fresh ground black pepper to taste

Directions

1. Warm the olive oil in a heavy soup pot. Add the onions and celery, then cook, stirring now and then, for about 5 minutes.
2. Stir in the sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock. Turn the heat down so the soup gently simmers, and cook for about 40 minutes, giving it a stir a few times.
3. Add the black beans, using a small splash of water to rinse the cans and pour in all the bean liquid. Continue simmering for 15 minutes more.
4. Stir in the diced turkey and green chiles, and let the soup simmer for about 15 minutes more.
5. Add the fresh lime juice, then season with salt and pepper to taste. Cook for 5 minutes more.
6. Serve hot, with extra fresh lime for squeezing into the soup if you like.