Bean And Turkey Soup

• 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

1. Combine all ingredients in large Dutch oven; bring to boil over medium heat.
2. Reduce heat and simmer, covered, 2 hours, stirring occasionally.
3. Yield:
4. 9 1/2 cups.
5. Can be frozen up to 6 months.
6. Thaw in refrigerator 8 hours, then cook over medium heat until thoroughly heated.

tomatoes, red kidney beans, pinto beans, black beans, garbanzo beans, frozen corn, onions, peppers, garlic, chicken broth, beer, chili powder, basil, thyme, pepper, soy sauce, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=952217 (may not work)