Turkey Vegetable Soup

Prep Time:  15 minutes
Cooking Time: 2 hours for broth;   30 minutes for soup
Number of Servings:  8-10

Ingredients:

1 ½ tablespoons (25 mL) vegetable or grapeseed oil
1 large onion, medium dice
2 large carrots, medium dice
2 celery stalks, thinly sliced (include the celery tops)

8 cups Turkey broth (see Tips above)

1 ½ cups (375 mL) frozen or fresh corn
1 ½ cups (375 mL) frozen or fresh peas

1 teaspoon (5 mL) chopped or crushed celery seed
1 teaspoon (5 mL) dried sage or 2 tablespoons fresh chopped sage
½ cup (125 mL) chopped fresh flat-leaf parsley
½ cup (125 mL) chopped fresh tarragon, or 2 tablespoons of dried

1-2 cups of cooked turkey meat, cut into bite-size pieces

Kosher salt; freshly ground black pepper
Extra tarragon and parsley for garnish

Method:

1. In a large soup pot, or Dutch oven, heat oil over medium heat.    Add the onions, carrots, and celery.   Saute until soft and fragrant (do not brown).
2. Add turkey broth to the vegetables, and gently simmer for about 20 minutes, or until the vegetables are tender.
3.  Add the corn and peas; heat through until cooked (5 minutes).
4. Add all of the dried and fresh herbs and heat through for an additional 5 minutes.
5.  Stir in the turkey meat. Heat through.
6.  Adjust the seasonings to taste. Add a little turkey base booster if necessary.
7.  Garnish with extra chopped parsley or tarragon, and serve with some fresh bread.