Clear bean soup with turkey and vegetables

Ingredients for 6 servings:

• 2 large onions
• 600 g turkey breast fillet(s) or chicken breast fillet
• 2 large garlic cloves
• 1 m.-large pepper, pitted, fresh
• 2 m.-sized carrot(s)
• 2 stalk(s) celery
• 400 g beans, white, from the can
• 2 large tomatoes
• 2 ½ liters of chicken broth
• 2 tbsp olive oil
• 1 tsp oregano
• some Parmesan
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Quick and spicy

Peel the onions and slice thinly. Dice the turkey breast into approximately 1.5 cm pieces. Peel the garlic and deseed the bell peppers and finely chop them. Thinly slice the carrots and celery. Rinse and drain the white beans. Dice the tomatoes. Heat the oil in a large pot. Add the onions and sauté vigorously for 5 minutes. Then add the meat and brown on all sides for about 5 minutes. Add the garlic, bell peppers, oregano, carrots, and celery and sauté for two minutes, then add the stock and bring everything to a boil. Simmer for 5-10 minutes over medium heat. Add the beans and tomatoes and bring back to a boil. Season with salt and pepper to taste. If you like, you can sprinkle each serving with a spoonful of Parmesan cheese. The soup is not so rich and has a nice warming effect! If you like it even spicier, you can of course use the bell peppers with the seeds; We have children eating with us, so it’s enough.