Bean And Turkey Soup

• 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

1. 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.
2. Contains per 1/2 cup serving 251 calories (11% from fat).

turkey breasts, tomatoes, kidney beans, kernel corn, onion, peppers, garlic, chicken broth, light beer, chili powder, curry powder, basil, oregano, thyme, pepper, soy sauce, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162042 (may not work)