Ingredients

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

Steps

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.