Rating: 4 stars
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  • 4 star values: 1
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Tips: Crush cumin seeds with a mortar and pestle, or place seeds in a heavy-duty zip-top plastic bag, and crush with a mallet or rolling pin. Make soup ahead and freeze in an airtight container up to three months, or store in the refrigerator for up to four days in a nonaluminum container. Thaw if frozen, then reheat over low heat.

Recipe by Cooking Light November 1996


Recipe Summary test

6 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion and next 5 ingredients (onion through garlic), and sauté 5 minutes. Stir in water, salt, broth, and beans. Bring to a boil, and cover. Reduce heat, and simmer 45 minutes or until tender.

  • Place half of bean mixture in a blender or food processor, and process until smooth. Return pureéd bean mixture to pan. Stir in turkey, bell pepper, parsley, sherry, and hot sauce; cook an additional 5 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Garnish with cilantro sprigs, if desired.

Nutrition Facts

223 calories; calories from fat 24%; fat 5.9g; saturated fat 2g; mono fat 1.8g; poly fat 1.6g; protein 14.9g; carbohydrates 29.5g; fiber 5.3g; cholesterol 14mg; iron 3.8mg; sodium 737mg; calcium 77mg.