Easy Turkey Vegetable Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil
02 - 1 small onion, diced (about 1 cup)
03 - 1 cup sliced carrots
04 - 1 cup sliced celery
05 - 3 garlic cloves, minced

→ Seasonings & Main Ingredients

06 - 1 teaspoon dried oregano
07 - ¼ teaspoon dried thyme
08 - 2 bay leaves
09 - 3 cups diced or shredded turkey (white or dark meat)
10 - 15 ounce can diced tomatoes with juices
11 - 8 cups low-sodium turkey broth
12 - 1 cup frozen corn (or fresh, canned)
13 - 1 cup frozen peas
14 - 2 tablespoons fresh minced parsley
15 - Salt and black pepper to taste

# Instructions:

01 - Heat olive oil in large soup pot over medium heat. Cook onion, carrots, and celery with pinch of salt until softening, 3-4 minutes.
02 - Stir in garlic, oregano, thyme, and bay leaves. Cook for 2 minutes, stirring often.
03 - Add turkey, tomatoes, and broth. Bring to boil, then cover and reduce heat to low. Simmer 15-20 minutes until vegetables are tender.
04 - Add peas and corn, simmer additional 5 minutes.
05 - Stir in parsley and season with salt and pepper to taste. Serve immediately.

# Notes:

01 - Great way to use leftover turkey
02 - Keeps in fridge for 4-5 days
03 - Can be frozen for up to 6 months

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