Robust Turkey Vegetable Soup

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 celery, chopped
• 2 cups cooked turkey breast, chopped
• 4 cups turkey broth
• 1/2 cup green onion, cut into 1/2-inch pieces
• 1/2 cup organic carrots, peeled and cut into chunks
• 1/2 cup broccoli, cut into 1/2-inch pieces
• 1/2 cup whole kernel corn
• 1/2 cup lima beans
• 1/2 cup zucchini, sliced
• 3 medium tomatoes, peeled and quartered
• 1 cup brown rice, cooked
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped

1. Preparation.
2. In a large soup kettle, heat oil and saute onions and celery. Saute until vegetables are soft.
3. Add turkey, broth, all vegetables, rice, and herbs. Simmer 10-12 minutes until vegetables are tender crisps.
4. Stir in parsley and season with salt and pepper.
5. NOTE: Prepare the day before; cover and refrigerate for flavors to blend.

canola oil, onion, celery, turkey breast, turkey broth, green onion, carrots, broccoli, whole kernel corn, lima beans, zucchini, tomatoes, brown rice, oregano, thyme, fresh parsley

Taken from www.food.com/recipe/robust-turkey-vegetable-soup-519491 (may not work)