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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Oct 29, 2012

Southwest Turkey Soup

Thanksgiving is on the way, let's start planning for leftovers.  Serves 6.   If you don't have turkey stock, use chicken or get a flavor puck.

  15 Ounce Diced Tomatoes                                                      30 Ounce Pinto Beans
  2 Clove Garlic                                                                         6 Cup Turkey Stock
  1/2 Tsp Chili Powder                                                               1 1/2 Cups Cooked Turkey
  1/4 Tsp Cumin                                                                         Salt
  1 Tbl Olive Oil                                                                         Black Pepper
  4 Ounces Pasta, Uncooked                                                     

In a food processor, combine the tomatoes, garlic, Cumin and Chili powder. Process until smooth.
In a heavy soup pot, heat the oil over medium heat. Break up raw pasta, add to the oil and cook, stirring occasionally, until the pasta starts to turn golden, about 5 to 7 minutes.  While cooking, drain and rinse the beans.  Add to the pan along with the tomato mixture and the stock. Increase the heat to medium-high and bring to a boil. Cook, uncovered, until the pasta is al dente, about 5 minutes.

While the soup simmers, cook and dice the turkey.  Add to the soup and heat thoroughly. Season with salt and pepper.

Per Serving: 383 Cal (21% from Fat, 28% from Protein, 51% from Carb); 27 g Protein; 9 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 49 g Carb; 8 g Fiber; 7 g Sugar; 93 mg Calcium; 4 mg Iron; 1162 mg Sodium

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