Turkey Soup with Tomatoes and Herbs. Recipe

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Great soup, if you have turkey leftovers from holidays or if you just wish to have a rich, hearty soup for lunch. Any part of turkey will be good (I cooked mine from turkey neck and some leftovers.) It takes 30-40 minutes to cook and the taste is amazing. The key to great taste are tomatoes and herbs.
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  • 2/3 pound turkey meat
  • 1 white onion
  • 1 1/2 cups boiled pinto beans (boil separately or canned rinsed very well)
  • 1/2 can diced tomatoes
  • 2 potatoes
  • 1/2 red bell pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • pinch black pepper
  • pinch salt
  • 1 carrot (optional)
  • 3 quarts (approx.) water
  • 1/3 cup dill
  • Prepare the vegetables; peel onion, carrot and potato. Wash everything carefully.
  • Shred the carrot, cut the potato in mid-sized chunks, and finely chop the onion. Set half of onion aside.
  • Wash and chop the red bell pepper.
  • Take a 4 quart pan, put the turkey meat in it and cover it with water (approximately 3 quarts), set on medium heat and wait until it starts boiling. Take away the scum if any.
  • Add salt, pepper, bell pepper, carrot, potato and onion; boil for 15-20 minutes. Then add the tomatoe (canned diced tomatoes) and spices: cumin, basil, oregano. (If you have fresh herbs, such as basil, oregano etc., add them at the end.)
  • Let the soup boil for 10-15 more minutes and then just before serving add the finely chopped dill.
  • Serve warm with toasted bread or garlic bread.
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