Name: Black Bean And Smoked Turkey Soup
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

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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