- Top 3 Fall Soups
- Turkey soup with beans, tomatoes and herbs.
- Ukrainian borscht vegan style
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.
Serves 6 people
Cooking time :40 minutes.
Preparation time: 20 minutes.
Total time: 1 hour
2/3 lb of Turkey meat1 white onion1.5 cup of boiled pinto beans (boil separately or canned rinsed very well)
1/2 can of diced tomatoes
2-3 potatoes
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
- 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.
