Recipe for Turkey, Bean And Rice Soup


2 quart chicken stock
4 cup diced carrots
2 1/2 cup diced celery
2 cup diced onions
28 oz cans, tomatoes, chopped, undrained
5 1/2 oz tin tomato paste
1 cup long grain rice
19 oz tins romano beans, drained
3 cup chopped, cooked turkey
2 teaspoon to 3 ts chili powder
2 tablespoon worchestershire sauce
2 tablespoon chopped cilantro
1 salt and pepper to tast
1 yogurt or sour cream


Bring stock to boil. Add carrots, celery, onions, tomatoes and tomato paste. Simmer for about 15 minutes or until celery and carrots are fork tender. Add uncooked rice and continue to simmer for about 25 minutes, or until rice is cooked. Add one tin of beans, turkey and seasonings. Puree other tin of beans and add to soup to thicken Serve in bowls with sour cream or thick yogurt on side. Makes 24 servings.

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