2 tbsp. olive oil
1 small onion, chopped
1 rib celery, chopped
1 clove garlic, minced
1 tsp. cumin powder
1 can (15.5-oz.) black beans, drained
1 can (15.5-oz.) kidney beans, drained
1 can (15.5-oz.) chick peas, drained
1 can (15-oz.) chopped tomatoes, drained
1 box (32-oz.) low-sodium chicken broth
1 cup sliced turkey kielbasa
Sour cream for garnish
1. Heat the oil in a large sauce pot over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally until crisp tender, about 5 minutes. Add the garlic and cumin and cook about 1 minute longer.
2. Add the beans, chick peas, tomatoes, chicken broth, and kielbasa. Bring mixture to a boil and simmer over low heat for about 20 minutes.
3. Ladle into soup bowls and top with a dollop of sour cream, if desired.
Servings: 12, about 3 quarts of soup
Prep Time: 25 min.
Cook Time: 35 min.
For more information on Dora the Explorer and more recipes for National Hispanic Heritage Month check out Nick Jr.