In large pan, combine olive oil, Mirepoix (a carrot, celery and onion frozen mix), oregano, cumin, Chile powder, sage, and 1/2 cup of the chicken broth and saute for 5 minutes.
Add sweet potato and enough broth to cover. Let simmer for 10 minutes, stirring occasionally.
Transfer everything, plus remaining chicken broth, garbanzo beans, and turkey to slow cooker.
Cook on high for 2-4 hours, until sweet potatoes are tender.
Serving size is 1 cup.
Tip: we found a cooked turkey breast at the deli counter and it made the perfect meat complement in the soup. Turkey isn't always for Thanksgiving, neither do you have to cook the entire bird!
The original recipe used black beans - we preferred Garbanzo. We also didn't add the lime or the chili's.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (495g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 18 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 20.3mg||6 %|
|Sodium 645.3mg||22 %|
|Potassium 205.7mg||5 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 9.7g|
|Protein 9.9g||14 %|
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Calories per serving: 112
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