Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 8 cups chicken or turkey broth (1.9 liters) - low sodium preferred
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 cups cooked turkey, shredded or diced
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 bay leaf
  • ½ cup chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic, thyme, and rosemary; cook for 1 minute more. Season with salt and pepper.
  2. Pour in chicken/turkey broth and add diced tomatoes (undrained). Bring to a simmer.
  3. Add the bay leaf. Simmer for 15 minutes, allowing flavors to meld.
  4. Stir in cooked turkey, green beans, corn, and peas.
  5. Continue to simmer until vegetables are tender, about 10 minutes.
  6. Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley, if desired.