Spiced Turkey and Bean Soup

9.18.10

Out of my ordinary social butterfly routine, I'm staying home on Saturday!

Better than that, I'm going to work on the entry for Denise's Challenge this weekend (wink)

As I'm trying to cling to summer and don't really want to let it go to Fall season, there are many things to give you warm welcome to Fall. Cool breeze in the morning (not that Seattle has warm breeze), falling leaves, orange shade, apples, pears, figs, and all that root produce seen in markets. Pumpkins are  symbolic of the fall season, so you will for sure see abundant recipes around the blogosphere soon. It also makes me think of Korean series! - Chilly weather with romance and drama (haha)

The weather is getting chillier, warm soup can warm you up any time of day. Warm color and spices give you a warm feeling entering fall.

As we're getting older, we're better off eating healthier. I'm a girl that you can take to a buffet and you won't feel you waste of money.  I eat like a horse -way more than my male friend!  The high rate of my metabolism doesn't work the same, so I'd better watch what I eat! I, of course, can't give up dessert. It's addictive and makes me happy. Lucky enough that I don't crave it everyday. One of the other reasons my family is trying to eat healthy is that Keith aka hubby recently has high cholesterol and blood pressure. He's more careful on what he eats and that definitely affects my cooking as I will have to adapt to his diet. It's good for both of us. This soup is inspired by a Cooking Light magazine. Once first I saw a photo of it, I moved it to the very first item on my to-do list. It's healthy, fulfilling, and oh so tasty. I tweaked a few ingredients due to ingredient availability and flavor. It's also a one pot recipe; easy to clean up. Good start to Fall.

Spiced Turkey and Bean Soup

Yield: 6

Ingredients:

1 cup chopped red onion
1 organic bell pepper, chopped (I used yellow bell pepper for the color contrast)
1 tsp Cayenne pepper
2 cloves garlic, minced
1 lb organic ground turkey
1 tbs chili powder
2 tbs organic tomato paste
2 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp sea salt
1/4 black pepper
1 (19 oz) can organic chick peas, rinsed and drained
1 (14.5 oz) can organic diced tomatoes, undrained
14 oz (or round it up to 2 cups) chicken stock
1/2 cup chopped fresh cilantro
6 lime wedges

Directions:

• Heat a large saucepan over medium high heat. Add onion and garlic and saute it until translucent.
• Add turkey and cook until it's cooked through.
• Add the spices - chili powder, oregano, cumin, paprika, salt, pepper, and tomato paste. Stir until mixed
• Add bean and stock. Bring it to boil.
• Reduce heat and simmer for 10 mins. Stir in cilantro.
• Serve with lime wedges.
• Enjoy

One pot recipe

nom nom nom

Don't forget to join my first organic giveaway to win a bag of organic mutigrain waffle & pancake mix from Arrow Mills, and a special gift from me! Enter here