| | 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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Servings: 6
|  | | 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 |
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