Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small onion (diced (about 1 cup))
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 3 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 3 cups diced or shredded turkey (white or dark meat)
  • 1 15-ounce can diced tomatoes (with the juices)
  • 8 cups low-sodium turkey broth
  • 1 cup frozen or fresh corn
  • 1 cup frozen peas
  • salt and pepper to taste
  • 2 tablespoons fresh minced parsley

Instruction

  • Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften; 3-4 minutes.
  • Add minced garlic, oregano, thyme and bay leaves to the pot and cook for a couple of minutes, stirring often.
  • Add shredded turkey, tomatoes and turkey broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Add peas and corn and simmer for 5 more minutes.
  • Stir in fresh minced parsley and serve immediately.