Bean And Turkey Soup - cooking recipe

Ingredients

2 c. chopped turkey breasts
2 c. peeled chopped tomatoes
1 c. each red kidney beans, pinto beans, black beans and garbanzo beans, drained and rinsed
1 c. frozen whole kernel corn
1 c. chopped onion
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
2 (16 oz.) cans fat-free, reduced sodium chicken broth
1 (12 oz.) can light beer
1 to 3 Tbsp. chili powder (to taste; I like lots!)
2 Tbsp. curry powder
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1/4 tsp. pepper
3 Tbsp. reduced sodium soy sauce
2 Tbsp. Worcestershire sauce

Preparation

Combine all ingredients in a large Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 2 hours, stirring occasionally. Yields 9 1/2 cups.
Contains per 1/2 cup serving 251 calories (11% from fat).