Over high heat in a large saucepan sauté:
1/4 cup olive oil
2 scallions, chopped
1 small onion, finely chopped
1 rib celery, finely sliced
1 red bell pepper, seeded and cut into 1 /2-inch cubes
Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Then add and saute´ for 1 minute:
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon cumin
Then add and bring to a boil:
2 cups chicken stock
1 6-ounce can small pink beans
10-ounce pack thawed frozen spinach leaves, squeezed dry
10-ounce package frozen sweet corn kernels
Cover and simmer gently for 20 minutes to bring flavors together.
Then add and stir together until heated through:
1 1/2 cups diced HoneyBaked Sliced Turkey Breast
(Optional: 4 oz. frozen cut okra)
1/2 cup minced parsley
Serve over boiled rice with liquid hot sauce on the side.
