Bean And Turkey Soup

• 2 c. chopped, cooked turkey breast
• 2 c. peeled, chopped tomatoes
• 1 c. canned red kidney beans, drained and rinsed
• 1 c. canned pinto beans, drained and rinsed
• 1 c. canned black beans, drained and rinsed
• 1 c. canned 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 ready to serve fat-free reduced sodium chicken broth
• 3 Tbsp. chili powder
• 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

1. Combine all ingredients in a large Dutch oven; bring to a boil over medium heat.
2. Reduce heat and simmer, uncovered for 2 hours, stirring occasionally.
3. Yields 9 1/2 cups.

tomatoes, kidney beans, pinto beans, black beans, garbanzo beans, kernel corn, onion, peppers, garlic, chicken broth, chili powder, curry powder, basil, oregano, thyme, pepper, soy sauce, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=464098 (may not work)