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