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Brown the ground turkey and drain if necessary; set aside.
In a large stock pot (I use this one) add 1 tablespoon of olive oil. Sauté the celery and the carrots for 3 to 4 minutes. Add the onion and continue to simmer another 3 to 4 minutes.
Add the diced tomatoes, chicken broth and the tomato paste, stir until well blended. Add the corn, green beans, browned turkey, garlic, thyme, oregano and the potatoes, stir until well blended. Add the bay leaf. Bring to a boil then turn down heat and simmer for 30 to 35 minutes or until vegetables are tender. Remove bay leaf and serve.