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.
2/3 lb of Turkey meat
1 white onion
1.5 cup of boiled pinto beans (boil separately or canned rinsed very well)
½ can of diced tomatoes
½ of red bell pepper
½ teaspoon of cumin
½ teaspoons of basil
½ teaspoon of oregano
Pinch of black pepper
Pinch of salt.
1 carrot (optional)
3 quarts (approx.) of 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 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. – 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.
Link to Recipe: Turkey soup with tomatoes and herbs.
Tags: basil, bell pepper, carrot, chicken, cooking, cooking at home, dill, easy cooking, easy to cook, fast dinner, first dish, food, guestpost, helen's cooking, herbs, homemade dinner, lemon basil, lunch, main dish, meat, onion, oregano, potato, recipe, russian cuisine, turkey, turkey leftovers, ukrainian, ukrainian food, vegetables, winter soup
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