Soak the beans overnight. In the morning the swollen beans is 1 Cup. Take the pot under the soup, pour back beans, fill with water, bring to a boil, reduce fire, cook until cooked beans.

Three on a coarse grater carrots, cut onion into cubes, put in a pan and lightly fry in vegetable oil, in the meantime, cut the pepper into cubes with tomato remove the peel and also cut into cubes. All this added to the pan to carrots and onions, simmer 10 minutes. Potato and Turkey fillet cut into cubes and put in a pan to the finished beans. Cauliflower divide into florets, zucchini cut into cubes, put in a saucepan. Then put the braised vegetables from the pan. Add salt to taste, pepper, Bay leaf, chopped fresh herbs, sliced garlic. Cook for maximum 5 minutes, switch off, allow to infuse.

Bon appetit!