Ingredients
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2 tablespoons butter
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2 onions, chopped
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2 carrots, peeled and sliced into 1 inch pieces
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1 stalk celery, cut into 1 inch pieces
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2 potatoes, peeled and cubed
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3 tablespoons all-purpose flour
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3 cups chicken stock
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¼ teaspoon dried marjoram
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2 skinless, boneless turkey breast halves, cubed
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1 green bell pepper, diced
Directions
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Melt butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in carrots and celery; cook until tender. Stir in potatoes and flour. Pour in chicken stock and season the soup with marjoram.
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Place turkey in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
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Mix green bell pepper into the soup and continue cooking until pepper is tender, about 10 minutes.
