Recipe - Black Bean And Smoked Turkey Soup

1 tablespoon Vegetable oil
1 cup Red onion; chopped
1 cup Celery; chopped
1 cup Carrot; chopped
1 tablespoon Cumin seeds; crushed
1 teaspoon Dried oregano
3 Garlic cloves; minced
2 cup Water
Three fourths teaspoon Salt
3 cn Lowsalt chicken broth
2 cn Nosaltadded black beans;
DRAINED
One half pound Smoked fatfree turkey
breast; chopped
One half cup Red bell pepper; chopped
One fourth cup Fresh parsley*
2 tablespoon Dry sherry
One half teaspoon Hot sauce
6 tablespoon Lowfat sour cream
Cilantro sprigs; optional

*or 1 tablespoon dried parsley

1. Heat oil in Dutch oven over medium heat. Add onion and next 5
ingredients; saute 5 minutes. Stir in water, salt, broth, and beans;
bring to a boil. Cover, reduce heat, and simmer 45 minutes or until
tender.

2. Place half of bean mixture in a blender or food processor; process
until smooth. Return pureed bean mixture to pan. Stir in turkey, bell
pepper, parsley, shrrry, and hot sauce; cook an additional 5 minutes
or until thoroughly heated.

(Makeahead tip: Prepare soup. Let soup cool and freeze in an airtight
container up to three months or store in the refrigerator for up to
four days in a nonaluminum container. Thaw and reheat over low heat.)

Ladle soup into bowls, and top with sour cream. Garnish with cilantro
sprigs, if desired. Yield: 6