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Santa Fe Three-bean Soup

  • Prep Time: 20 minutes
  • Serving Size: 6
  • 1 tablespoon Olive Oil
  • 1/2 cup Chopped Onion
  • 1/2 teaspoon Dried Oregano
  • 1 (4-ounce) can Chopped Mild Green Chiles, Drained
  • 1 cup Peeled, Seeded And Chopped Tomatoes
  • 1 (10-ounce) can Chickpeas, Rinsed And Drained
  • 1 (10-ounce) can Kidney Beans, Rinsed And Drained
  • 1 cup Fresh Or Frozen 1 Inch Sliced Green Beans
  • 2 cups Diced Cooked Turkey Meat
  • 6 cups (or a 46 - ounce can) Turkey Or Chicken Broth
  • Minced Fresh Cilantro
  • 1 teaspoon Chili Powder
  • Heat oil in large stockpot or Dutch oven. Add onion, chili powder and oregano; saute 3 to 4 minutes until onion is translucent. Stir in green chiles, tomatoes, chickpeas, kidney beans, green beans and turkey; saute 1 minute. Add broth and bring to a boil. Reduce heat to medium-low; simmer 8 to 10 minutes until green beans are tender-crisp. To serve, sprinkle with cilantro.