Five Bean Soup

1. The afternoon or evening before, wash and soak beans in separate bowls or cups.

2. When you are ready to start cooking the soup, drain and rinse beans and put them into the pot then cover with the turkey stock and 2 cups water. Bring up to a boil, then turn down heat to a very gentle simmer. Add the chicken bouillon, cumin, chili powder, grated cloves of garlic, 1/2 yellow onion chopped and a small can of mild (or medium/hot) diced green chilies.

3. Taste the broth and see if any flavors need adjusting. More cumin? Salt? Just remember you will be adding other flavors.

4. After 1 hour and 30 minutes cooking, turn heat up to a gentle to medium boil. Dice up celery stalks and carrots and set aside for later.

5. When the beans have been cooking for at least 2 hours, check to see how close they are to being done. If they are pretty close to being done (no longer crunchy), add celery and carrots.

6. When the celery and carrots are soft and beans are done (about 15-20 minutes), add drained tomatoes (chopped or diced) and cilantro. Bring back up to a boil for about 3-5 minutes.

7. Serve in bowls with as much shredded cheese and sour cream as you want. If desired, add a sprinkle of fresh cilantro on the top.

Enjoy!