Recipe for Black Bean and Smoked Turkey Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl vegetable oil
1 cup red onion chopped
1 cup celery chopped
1 cup carrot chopped
1 tbl cumin seeds crushed
1 tsp dried oregano
3 x garlic cloves minced
2 cup water
3/4 tsp salt
3 can low-salt chicken broth
2 can no-salt-added black beans DRAINED
1/2 lb smoked fat-free turkey breast chopped
1/2 cup red bell pepper chopped
1/4 cup fresh parsley
2 tbl dry sherry
1/2 tsp hot sauce
6 tbl low-fat sour cream
Instructions:
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, sherry, 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.)

1 Veg.

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