Ingredients
  • 1   tablespoon 
    butter
  • 1   tablespoon 
    olive oil
  • 2 1/2  cups 
    chopped onion
  • 1 1/4  cups 
    chopped celery
  • 1 1/4  cups 
    chopped carrot
  • 1   tablespoon 
    minced garlic
  • 1 1/2  pounds 
    boneless, skinless turkey breast or 4 cups leftover cooked turkey
  • 4   cups 
    chicken broth
  • 1 1/2  cups 
    sliced mushrooms
  • 1   cup 
    chopped red bell pepper
  • 1   cup 
    seeded, chopped tomato
  • 2   cups 
    frozen corn kernels
  • 1  9  ounce package 
    frozen green beans
  • 1 1/2  tablespoons 
    dried sage
  • 1   teaspoon 
    ground black pepper
  • 1   teaspoon 
    salt
  • 1   teaspoon 
    lemon juice
Directions
1.
In a large stockpot over medium-high heat, melt butter with olive oil.
2.
Add onion, celery, carrot, and garlic; cook for approximately 3 minutes, stirring occasionally.
3.
Add raw turkey, if using. Reduce heat to medium; cook for 6 to 8 minutes, or until turkey is almost done.
4.
Add broth, mushrooms, red bell pepper, and tomato to pot. (Add cooked turkey, if using.) Cook for approximately 3 to 4 minutes, or until mushrooms are soft.
5.
Add corn, green beans, sage, pepper, salt, and lemon juice. Simmer over low heat for 10 to 15 minutes, or until all vegetables are heated through.
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