Turkey, bean and rice soup
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Chicken stock |
| 4 | cups | Diced carrots |
| 2½ | cup | Diced celery |
| 2 | cups | Diced onions |
| 28 | ounces | Cans, tomatoes, chopped, undrained |
| 5½ | ounce | Tin tomato paste |
| 1 | cup | Long grain rice |
| 19 | ounces | Tins romano beans, drained |
| 3 | cups | Chopped, cooked turkey |
| 2 | teaspoons | To 3 ts chili powder |
| 2 | tablespoons | Worchestershire sauce |
| 2 | tablespoons | Chopped cilantro |
| Salt and pepper to tast | ||
| Yogurt or sour cream | ||
Directions
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.
Origin: Adapted from Appeal, Winter/95.
Shared by: Sharon Stevens, Dec/95.