Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Stir and cook for 5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in potatoes, green beans, and corn.
- Add cooked turkey and mix well.
- Pour in broth. Add salt, pepper, thyme, and bay leaf.
- Bring to a gentle boil. Reduce heat and simmer for 25 minutes.
- Remove bay leaf. Stir in fresh parsley.
- Taste and adjust seasoning. Serve hot.
Notes
I cooked this Turkey Vegetable Soup many times in my home kitchen, especially after family gatherings with leftover turkey. Each time, the soup brought comfort and balance back to our meals. I tested ingredient ratios, simmer time, and seasoning carefully to keep flavors clean and familiar. This recipe reflects real cooking experience, not theory. It follows safe food handling, balanced nutrition, and simple steps anyone can trust and repeat.