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Ready In:
55 minutes
Serves: 8
This veggie-rich soup will warm you to the bone.
What you'll need
Large pot (stockpot) with lid
Sharp knife
Spatula or spoon
Ingredients
Serves 8
1 tablespoon Vegetable Oil
1 cup Onion chopped
1 cup Celery chopped
1 cup Carrot chopped
1 tablespoon Cumin
1 teaspoon Dried Oregano
3 cloves Garlic finely chopped
2 cups Water
1/4 teaspoon Salt (feel free to use less)
31 1/2 ounces Chicken Broth low-sodium
30 ounces Black Beans low-sodium, drained and rinsed
1/2 pound Smoked Fat-free Turkey Breast Deli Meat chopped
1/2 cup Bell Pepper chopped
1/4 cup Parsley Fresh, chopped
of Hot Sauce (optional)
of Sour Cream (optional)
Directions
1.In a stockpot, heat vegetable oil over medium heat. Add onion, celery, carrots, cumin, oregano, and garlic. Cook for 5 minutes.
2.Stir in water, salt, chicken broth, and beans. Bring to a boil and cover.
3.Reduce heat to low and simmer for 20 minutes or until carrots are tender. Stir in turkey, bell pepper, parsley, and hot sauce (optional). Cook for an additional 5 minutes until heated through.
4.Spoon into bowls and serve immediately, with hot sauce and sour cream on the side, if desired.
Nutrition Facts
Serving Size 1.50 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 260 | ||
| % Daily Value* | ||
| Total Fat 7 g | 9% | |
| Saturated Fat 2.5 g | 13% | |
| Sodium 500 mg | 22% | |
| Total Carbohydrate 17 g | 6% | |
| Dietary Fiber 12 g | 43% | |
| Protein 23 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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