1 pounds deli turkey cooked cut into 1/2-by-1/2-by-1/4-inch slices
0.3 teaspoon fresh-ground pepper black
1 onion chopped
2 teaspoons oregano dried
2 teaspoons salt
10 ounce pkt spinach washed and cut crosswise into 1-inch strips
0.3 teaspoon all the tabasco sauce you handle
0.5 teaspoon cocoa powder unsweetened
Equipment
paper towels
pot
slotted spoon
Directions
In a large stainless-steel pot, cook the bacon until crisp.
Remove with a slotted spoon and drain on paper towels.
Pour off all but 1 tablespoon of fat from the pot.
Reduce the heat to moderately low.
Add the onion to the pot and cook, stirring, until translucent, about 5 minutes. 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 1 minute.
Variations : Use smoked turkey in place of plain. : Substitute 1 2/3 cups drained and rinsed kidney, pinto, or cannellini beans for the black beans.
Wine Recommendation: You need a lusty red wine with plenty of spiciness and fruit flavor to stand up to this powerful soup. That describes zinfandel to a T, so try one here.
