9 ounces kidney beans
32 ounces tomato sauce
15 ounces turkey; ground -- raw
1 medium onion -- diced
1/2 teaspoon salt
1 tablespoon caraway seed
1 tablespoon chili powder -- (maybe 2 t)
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano -- ground
1 teaspoon celery seed
Wash beans. Cover with water and soak in the refrigerator overnight or a minim um of four hours at room temperature. Put water, beans, and salt in a soup pot and cook until beans are soft, approximately one hour. Add water when necessary to keep beans covered. Do not drain. Brown ground turkey and onion. Combine t urkey mixture, beans, tomato sauce and spices in soup pot. Simmer over low heat for one or two hours. Add water to achieve desired consistency.
Makes approximately 1 1/2 cups per serving.
EACH SERVING PROVIDES: 1 1/4 VEGETABLES, 3 PROTEINS AND 10 OPTIONALS.
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