• 1   tablespoon 
  • 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 
  • 1   teaspoon 
    lemon juice
In a large stockpot over medium-high heat, melt butter with olive oil.
Add onion, celery, carrot, and garlic; cook for approximately 3 minutes, stirring occasionally.
Add raw turkey, if using. Reduce heat to medium; cook for 6 to 8 minutes, or until turkey is almost done.
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.
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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