Yield: 8 servings
|9 ounces||Kidney beans; (or red or|
|32 ounces||Tomato sauce|
|15 ounces||Turkey; ground; raw|
|1 medium||Onion; diced|
|1 tablespoon||Caraway seed|
|1 tablespoon||Chili powder; (maybe 2 t)|
|½ teaspoon||Garlic powder|
|½ teaspoon||Oregano; ground|
|1 teaspoon||Celery seed|
Wash beans. Cover with water and soak in the refrigerator overnight or a minimum of four hours at room temperature. Put water, beans, and salt in a soup pot and cook until beans are soft, approximately one hour. Add water when necessary to keep beans covered. Do not drain.
Brown ground turkey and onion. Combine turkey mixture, beans, tomato sauce and spices in soup pot. Simmer over low heat for one or two hours. Add water to achieve desired consistency. Makes approximately 1½ cups per serving. EACH SERVING PROVIDES: 1 ¼ VEGETABLES, 3 PROTEINS AND 10 OPTIONALS.