Mexican Turkey-Bean Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 274.2
- Total Fat: 5.1 g
- Cholesterol: 22.3 mg
- Sodium: 931.1 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 8.2 g
- Protein: 17.0 g
View full nutritional breakdown of Mexican Turkey-Bean Soup calories by ingredient
Introduction
This hearty soup is packed with all sorts of goodness - Tongues of Fire beans, kale, garlic, corn, sweet potatoes, onions and home roasted tomatoes. Spiced up with a slew of different peppers and finished with a grain and legume "Aztec Blend", you won't be left hungry after a bowl! This hearty soup is packed with all sorts of goodness - Tongues of Fire beans, kale, garlic, corn, sweet potatoes, onions and home roasted tomatoes. Spiced up with a slew of different peppers and finished with a grain and legume "Aztec Blend", you won't be left hungry after a bowl!Number of Servings: 10
Ingredients
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2 tbsp olive oil
2 large, sweet onions, chopped
1 large carrot, diced
1 large sweet potato, peeled and diced
1 lb zucchini, shredded
3 garlic cloves, minced
4 garlic scapes, minced
1 hot cherry or jalapeno pepper, minced
1 tbsp chili powder
1 tsp ancho chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp oregano
½ tsp cinnamon
2 tsp kosher salt
½ tsp black pepper
6 cups low sodium turkey or chicken stock
3 cups fire-roasted diced tomatoes
2 cups cooked Tongues of Fire (or pinto) beans
2 cups cooked turkey or chicken, shredded or chopped
3 1/2 cups frozen corn kernels, thawed
1 cup Aztec Blend
1 oz kale
Directions
Heat oil in a large, deep pot over medium heat.
Add the onions and cook, stirring occasionally, for 10 minutes or until they begin to turn golden.
Add the carrot, sweet potato, zucchini, garlic cloves and scapes, hot pepper and spices.
Raise heat to medium-high and cook 4-5 minutes, stirring constantly, until fragrant and vegetables begin to soften.
Stir in the broth and tomatoes and bring to a boil.
Reduce heat, cover and simmer 20 minutes, until sweet potato is half-cooked.
Add the remaining ingredients (except kale), re-cover and simmer 20-25 minutes longer, until grains are done.
Stir in kale and remove from heat. Serve.
Serving Size: Makes 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Add the onions and cook, stirring occasionally, for 10 minutes or until they begin to turn golden.
Add the carrot, sweet potato, zucchini, garlic cloves and scapes, hot pepper and spices.
Raise heat to medium-high and cook 4-5 minutes, stirring constantly, until fragrant and vegetables begin to soften.
Stir in the broth and tomatoes and bring to a boil.
Reduce heat, cover and simmer 20 minutes, until sweet potato is half-cooked.
Add the remaining ingredients (except kale), re-cover and simmer 20-25 minutes longer, until grains are done.
Stir in kale and remove from heat. Serve.
Serving Size: Makes 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.