Bean And Turkey Soup - cooking recipe

Ingredients

2 c. chopped, cooked turkey breast
2 c. peeled, chopped tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (16 oz.) can pinto beans, drained and rinsed
1 (16 oz.) can black beans, drained and rinsed
1 (16 oz.) can garbanzo beans, drained and rinsed
1 c. frozen corn
1 c. chopped onions
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
32 oz. fat-free reduced-sodium chicken broth
1 (12 oz.) can beer
3 Tbsp. chili powder
1 tsp. dried basil
1 tsp. dried thyme
1/4 tsp. pepper
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. Worcestershire sauce

Preparation

Combine all ingredients in large Dutch oven; bring to boil over medium heat.
Reduce heat and simmer, covered, 2 hours, stirring occasionally.
Yield:
9 1/2 cups.
Can be frozen up to 6 months.
Thaw in refrigerator 8 hours, then cook over medium heat until thoroughly heated.