Smoked Turkey-Dijon Soup

Smoked Turkey-Dijon Soup
1-1/4 gal. or 16 servings, 1-1/4 cups each


Ingredients Weights Measures
olive oil 3 oz. 1/3 cup
hickory-smoked turkey breasts, cut into 1/4-inch cubes 2 lb. -
onions, chopped 1 lb. 1 qt.
jalapeƱo peppers, stemmed, seeded and finely chopped 2 oz. 1/3 cup
garlic cloves, minced 2 oz. 1/3 cup
cooked dried white beans, pureed 2 lb. 1 qt. + 1-1/3 cups
chicken stock 4 lb. 1 qt.
spinach leaves, coarsely chopped 8 oz. 2 qt.
tomatoes, chopped 1 lb. + 8 oz. 1 qt.
GREY POUPON Classic Dijon Mustard 1 lb. 2 cups


HEAT oil in large saucepot on medium heat. Add turkey, onions, peppers and garlic; saute 5 min. or until vegetables are crisp-tender.

STIR in beans and stock. Bring to boil. Reduce heat to low; cover. Simmer 20 min., stirring occasionally. Remove from heat. Stir in mustard.

PLACE spinach in 16 soup bowls (or in 1 soup bowl for trial recipe); top with tomatoes. Add hot soup just before serving.

Kraft Kitchens Tips

Serving Suggestion
Garnish with toasted corn tortilla strips just before serving.
Make Ahead
Soup can be made up to 2 days in advance. Cover and refrigerate until ready to use. Heat thoroughly before serving. Hot soup can be held in steam table up to 4 hours.
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