Petitchef

Turkey soup with tomatoes and herbs.

Main Dish
6 servings
15 min
30 min
Easy

Ingredients

Number of serving: 6
2/3 lb of Turkey meat

1 white onion

1.5 cup of boiled pinto beans (boil separately or canned rinsed very well)

1/2 can of diced tomatoes


1/2 of red bell pepper

1/2 teaspoon of cumin

1/2 teaspoons of basil

1/2 teaspoon of oregano

Pinch of black pepper

Pinch of salt.

1 carrot (optional)

3 quarts (approx.) of water;

1/3 cup dill

Preparation

  • 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.
  • 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 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 tomatoes(canned diced tomatoes) and spices: cumin, basil, oregano. (if you have fresh herbs basil ,oregano etc. â?? 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.
    Sincerely,
    Helen
    http://www.helenscooking.info

Photos

Turkey Soup With Tomatoes And Herbs., photo 1Turkey Soup With Tomatoes And Herbs., photo 2



Comments:

11/04/2014

Very superior recipe!!

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