Heat oil over a medium-high heat in a heavy bottomed soup pot.
Add turkey, garlic and salt. Cook, breaking meat up with a spoon until turkey is no longer pink.
Add onions and peppers. Cook until tender-crisp. Mix in Coconut Ginger Soup Base (both inner envelopes) and cumin. Cook until fragrant.
Add tomatoes with juice and Garlic Chili Pepper Sauce to heat preference. Mix well.
Bring to a boil and turn down to a simmer. Cook for 25 minutes, stirring occasionally. Add kidney beans and cilantro. Stir gently and cook until beans are hot. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (325g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 187 (57%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 62.4mg||19 %|
|Sodium 1111mg||38 %|
|Potassium 713.6mg||19 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 10.4g|
|Protein 23.2g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
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