Corn Soup With Turkey Tasso

By Nellie Palmer


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 4 cups vegetable stock
  • 2 (15 oz) cans black beans, rinsed and drained
  • 2 (8.75 oz) cans white shoepeg corn (or one frozen package of Pictsweet corn, or 16 oz fresh corn off the cob)
  • 1/4 tsp ground black pepper
  • 1 (28 oz) can stewed Marzano tomatoes
  • 8 oz of cooked and diced Turkey Tasso (any type of
    spicy ham or sausage will work here)


Step 1
In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally for 5 minutes or until onion is softened.  Add cooked tasso, chili powder and cumin; cook, stirring for 2 minutes.  Add stock, beans, corn, and pepper; bring to boil.

Step 2
Meanwhile, in food processor or blender, puree tomatoes leaving chunks of tomato, add to pot.  Reduce heat, cover, and simmer for 30 minutes or until tasso is tender.

Step 3
Season to taste with salt and pepper and enjoy!

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