Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground turkey (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 cups chicken broth (approx. 1.9 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 411g)
  • 1 cup frozen corn (approx. 150g)
  • 1 cup frozen green beans, cut into 1-inch pieces (approx. 150g)
  • 1 teaspoon dried Italian seasoning (5 ml)
  • ½ teaspoon Worcestershire sauce (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Add ground turkey to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Stir in minced garlic and cook for 30 seconds, until fragrant.
  4. Pour in chicken broth and diced tomatoes. Stir in Italian seasoning and Worcestershire sauce.
  5. Add frozen corn and green beans to the pot.
  6. Bring the soup to a simmer, then reduce heat and cook for 15-20 minutes, or until vegetables are tender.
  7. Season with salt and pepper to taste.
  8. Ladle soup into bowls and garnish with fresh parsley, if desired.