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| 7 Tasse | Low-sodium nonfat chicken broth |
| 3 Tasse | water |
| 1 mittel | Onion chopped |
| 2 Tasse | carrots sliced |
| 4 | cloves garlic minced |
| 1 | Bayleaf |
| 1/4 Teelöffel | cayenne pepper |
| 3 Tasse | turnip diced |
| 1 Tasse | Unpeeled, diced potatoes |
| 2 mittel | Tomatoes chopped |
| 2 Tasse | Low-sodium canned kidney beans, rinsed and drained |
| 1/4 Tasse | parsley fresh, minced |
| 1/2 Teelöffel | black pepper ground |
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Place broth, water, onion, carrots, garlic, bay leaf, and cayenne pepper in a large saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes.
Add turnip and potatoes, and simmer until the turnip is done, about 20 minutes.
Stir in the tomatoes, kidney beans, parsley, and black pepper, and simmer to heat through, about 5 minutes. Remove bay leaf before serving. Serves 10 Typed in MMformat by cjhartlin@msn. Com
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