Black Friday Jerk Turkey Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 20
• 3 tablespoons olive oil
• 3 medium onions, chopped
• 2 red bell peppers, chopped
• 1 inch fresh ginger, grated
• 3 garlic cloves, minced
• 2 tablespoons caribbean jerk seasoning (i used grace's dried jerk seasoning)
• 1/2 teaspoon allspice
• 1 teaspoon cumin
• salt and pepper
• 2 medium sweet potatoes, 1/2 inch diced
• 28 ounces diced tomatoes, drained with juice reserved
• 1/2 cup ginger wine or 1/2 cup wine or 1/2 cup ginger beer
• 8 cups chicken stock or 8 cups turkey stock
• 3 bay leaves
• 3 cups cooked turkey, chopped into bite sized pieces
• 2 cups cooked collard greens (leftover or canned, collards mustard turnip kale)
• 1 lb whole kernel corn (frozen or leftover)
• 2 (14 ounce) cans black beans, drained and rinsed
• 1 lime, juice of
• 1/4 cup goya mojo juice
• lime wedge, for garnish
• fresh cilantro, chopped, for garnish

Recipe

• 1 in a large soup pot, heat oil over medium high heat, sauté onions and bell peppers, add gingerroot and garlic.
• 2 add spices and stir until fragrant (30 seconds).
• 3 add sweet potatoes and stir until slightly browned. add drained tomatoes.
• 4 add wine or beer to deglaze pan simmer 3 minutes,.
• 5 add reserved tomato juice and stock, bring to a boil.
• 6 add bay leaves, turkey, greens, beans, and corn.
• 7 bring back to a boil, lower to simmer.
• 8 add limejuice and mojo and cook until potatoes are soft (about 30-40 minutes).
• 9 ladle soup in bowl and garnish with lime slice and chopped cilantro.