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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Meats, Dairy Dutch Soups & ste, Ww 6 servings

INGREDIENTS

1 tb Vegetable oil
1 c Red onion; chopped
1 c Celery; chopped
1 c Carrot; chopped
1 tb Cumin seeds; crushed
1 ts Dried oregano
3 Garlic cloves; minced
2 c Water
3/4 ts Salt
3 cn Low-salt chicken broth
2 cn No-salt-added black beans; DRAINED
1/2 lb Smoked fat-free turkey breast; chopped
1/2 c Red bell pepper; chopped
1/4 c Fresh parsley*
2 tb Dry sherry
1/2 ts Hot sauce
6 tb Low-fat sour cream
Cilantro sprigs; optional

INSTRUCTIONS

*or 1 tablespoon dried parsley
1. Heat oil in Dutch oven over medium heat. Add onion and next 5
ingredients; saute 5 minutes. Stir in water, salt, broth, and beans;
bring to a boil. Cover, reduce heat, and simmer 45 minutes or until
tender.
2. Place half of bean mixture in a blender or food processor; process
until smooth. Return pureed bean mixture to pan. Stir in turkey, bell
pepper, parsley, shrrry, and hot sauce; cook an additional 5 minutes
or until thoroughly heated.
(Make-ahead tip: Prepare soup. Let soup cool and freeze in an airtight
container up to three months or store in the refrigerator for up to
four days in a nonaluminum container. Thaw and reheat over low heat.)
Ladle soup into bowls, and top with sour cream. Garnish with cilantro
sprigs, if desired. Yield: 6 servings (serving size: 1-1/2 cups soup
and 1 tablespoon sour cream.)
My neighbor across the street, Viva Morgan, gave me this recipe. She
says it's delicious. It's from a Weight Watcher's magazine, p. 69. I
don't know what issue. She said to be sure to drain the beans or it
will be too soupy.
NOTES : Points: 4; Exchanges:  1 Fat, 1-1/2  Very Lean Meat, 1-1/2
Starch, 1 Veg. Per serving: Cal 223 (24% from fat); PRO 14.9g; FAT
5.9g (sat 2g); CARB 29.5g; FIB 5.3g; CHOL 14mg; IRON 3.8mg; SOD
737mg; CALC 77mg.
Recipe by: Weight Watchers Magazine
Posted to EAT-LF Digest by Lou Parris <lbparris@earthlink.net> on Jan
18, 1999, converted by MM_Buster v2.0l.

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