Soup with Ham, Millet, Zucchini, and Bell Pepper

Prepare all necessary ingredients. If desired, ham can be replaced with smoked chicken breast. Tomato juice can be used instead of a fresh tomato.

Place chicken meat in a pot, cover with 1.7 liters of water, add bay leaf, and 2 garlic cloves. Cut off parsley stems and add them to the pot as well. Bring to a boil, skim off the foam, and reduce the heat. Cook the broth until the chicken meat is done, approximately 40 minutes.

Rinse the millet several times until the water runs clear. Then pour boiling water over it for about 3 minutes. After that, drain the millet in a fine-mesh colander and rinse under running water.

Peel the onion and cut it into small cubes. Peel the carrots and grate them coarsely. Cut the ham into small cubes.

Place the onion, carrots, and ham in a thick-bottomed pot. Add 1 tablespoon of vegetable oil, stir, and simmer over low heat for approximately 5-7 minutes.

Core and deseed the bell pepper. Dice the zucchini (or courgette) and bell pepper into small cubes. Slice the leek into thin rings.

Add the zucchini, bell pepper, and leek to the pot with the other ingredients. Sauté, stirring, over medium heat for about 3-4 minutes.

Add the rinsed millet to the pot.

Remove the chicken meat and parsley stems from the cooked broth. The chicken meat is not used in this recipe (it can be used for another dish). Strain the broth.

Pour the strained broth into the pot with vegetables and millet, bring to a boil, and cook until the millet is tender, approximately 15-20 minutes.

Dice the tomato.

Add the diced tomato to the soup. Cook for about 5 minutes.

Peel the garlic. Finely chop the garlic and parsley leaves.

Season the soup with salt and, if desired, soup seasoning.

Add the chopped garlic and parsley. Cook the soup for about 1 minute.

The soup with millet, ham, zucchini, and bell pepper is ready.

Ladle the soup into bowls and serve. Enjoy your meal!