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December 2003 Issue
Quick Turkey Chili Soup
by Ronda L. Halpin
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As you might have heard, having soup for dinner can be a very healthy choice. To help you through a month that's filled with altogether way too many temptations, I'm offering one of my favorite "leftover" soups: Quick Turkey Chili Soup. It's a great way to use leftover turkey from Thanksgiving and still get more than one serving of vegetables with your dinner.

Before you turn on your heels at the thought of lots of vegetables floating in water, you should take note that this is a soup that's got a bit of kick to it. A healthy dose of chili powder and the fiery, yet smokey flavor of chipotle pepper find their way into this tomato-based broth that's laced with five kinds of whole veggies and two kinds of beans. Getting fiber, vitamins, minerals and taste in one bowl? Maybe Santa came a little early this year after all!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Quick Turkey Chili Soup

  • 1 T. olive oil
  • 1 onion -- diced
  • 1 red bell pepper -- diced
  • 2/3 c. sliced carrot
  • 2 T. chili powder
  • 2 tsp. salt
  • 1 tsp. ground chipotle pepper
  • 2 quarts tomato juice
  • 1/2 c. frozen sweet corn -- thawed
  • 1/2 c. frozen sweet peas -- thawed
  • 1 (15 oz.) can black-eyed peas -- rinsed and drained
  • 1 (15 oz.) can black beans -- rinsed and drained
  • 2 c. shredded roast turkey
Heat the oil in a heavy stockpot and saute the onion, pepper and carrot over medium-high heat until softened. Add the seasonings and cook for an additional minute. Add the tomato juice and bring to a low boil. Add the remaining ingredients and add additional juice or water to cover vegetables and turkey. Simmer the soup for 10 minutes. Taste and adjust seasonings as needed.
  • Yields: 8-10 servings
  • Preparation Time: 30 minutes
 



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