Ingredients:

  • 1 tbsp Olive Oil or Butter
  • 1 large Yellow Onion, diced finely
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced finely
  • 2 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary, crushed lightly
  • 1/4 cup All-Purpose Flour (Optional)
  • 6 cups Low-Sodium Chicken or Turkey Stock
  • 2 cups Water (or more stock)
  • 2 cups Cooked Turkey Meat, shredded or diced
  • 1 cup Potatoes (Yukon Gold or Russet), peeled and cut into 1/2-inch dice
  • 1 cup Green Beans, trimmed and halved (fresh or frozen)
  • 1/2 cup Frozen Peas
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 1 tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Heat oil or butter in a large stockpot over medium heat. Add onions, carrots, and celery. Sauté gently for 8–10 minutes until softened.
  2. Stir in the minced garlic, dried thyme, and rosemary. Cook for 1 minute until fragrant.
  3. If thickening, sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly whisk in the stock and water, scraping up any bits stuck to the bottom. Bring to a simmer.
  5. Add the diced potatoes. Continue simmering gently, partially covered, for 15 minutes, or until the potatoes are nearly tender.
  6. Stir in the shredded turkey meat and the green beans. Continue simmering for another 10 minutes to heat the turkey through and finish cooking the vegetables.
  7. Stir in the frozen peas during the last 2 minutes of cooking. Taste the broth aggressively and adjust seasoning with salt and pepper until the flavour is perfect.
  8. Ladle the Turkey Vegetable Soup into bowls and garnish generously with fresh parsley before serving.