Moroccan Turkey and Vegetable Stew
1 cup water 3⁄4 teaspoon coriander seed
3⁄4 cup canned kidney beans 3⁄4 teaspoon curry powder
3⁄4 teaspoon olive oil 1⁄4 teaspoon salt
1 cup sweet red bell peppers, chopped 31⁄4 cups chopped zucchini
11⁄2 cup onions, chopped 1 14-ounce can crushed tomato, no salt
added
1 bay leaf 3⁄4 pound butternut squash; peeled and
cubed
2 cloves of garlic, minced 12 ounces potatoes; peeled and cubed
1⁄2 teaspoon ground cumin 12 ounces cooked turkey breast
1. Bring kidney beans and water to a boil. Cook for 3-5 minutes. Drain water and
set aside.
2. Heat non-stick skillet with olive oil. Cook pepper and onion until tender.
3. Add seasonings, bay leaf, zucchini, tomatoes (with liquid), butternut squash, and
potatoes.
4. Cook until potatoes are soft. Add beans and allow soup to come to boil, then
reduce to a simmer. Remove from heat and remove the bay leaf before serving
5. Serve 1 cup of soup topped with 2 oz turkey.
Calories 272 Protein 24g Fat 2.1g Fiber 9 g Sodium 310mg Carbs 39g
Exchanges: 2 VLM, 1 Veg, 2 Starch
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