Step 1

Heat the olive oil in a large Dutch oven over high heat. Add the turkey, onion and garlic and cook, stirring, until the turkey is browned, about 8 minutes.

Step 2

Add the tomatoes and their juices, the chicken broth, tomato paste, parsley, oregano, salt, black pepper and cayenne. Stir to combine.

Step 3

Throw in the carrots, potatoes and bell pepper. Stir everything together, then bring the mixture to a boil. Reduce the heat, cover and simmer, stirring occasionally, until the potatoes are almost tender, 10 to 15 minutes.

Step 4

Stir in the green beans, cover and cook until the beans are crisp-tender and the potatoes are tender but not mushy, another 4 or 5 minutes. If the soup is too thick for your taste, just splash in more broth until it’s the consistency you like. Season to taste before serving.