2 tbsp olive oil
2 Large sweet onions, finely chopped
2 Large carrots, peeled and diced
4 Stalks celery, diced
3 tbsp ground chili powder
1 tbsp ground cumin
1/2 tsp cayenne
3 Cloves garlic, minced
2 qt TURKEY STOCK
1/4 c flour
1-1/2 lbs cannellini beans, drained, not rinsed
1 lb great Northern beans, drained, not rinsed
3 lbs ROASTED TURKEY BREAST, cut in 1/2-inch pieces
3/4 c sun-dried tomatoes, halved
2/3 c fresh cilantro, minced
As needed cilantro leaves
Heat oil in large steam kettle. Add onions, carrots and celery. Sauté over medium heat until softened.
Stir in chili powder, cumin, cayenne and garlic. Sauté an additional 3-4 minutes.
Pour broth into a bowl and whisk in flour. Whisk into stew. Stir and bring to a gentle simmer.
Add beans, turkey, tomatoes and minced cilantro. Simmer until turkey is heated through.
Serve in soup crocks and garnish with additional cilantro.
Yield: 6 quarts.
Total Calories 220
Total Fat 5 g
% Daily Total Fat 20
Cholesterol 35 g
Sodium 925 mg
Total Carbohydrates 19 g
Protein 28 g