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!
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- 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