Turkey Soup with Tomatoes and Herbs. Recipe

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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Servings:

Ingredients

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

Directions

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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