Step 1

In a dutch oven, heat olive oil.

Step 2

Add ground turkey. Season with salt, fresh ground black pepper, and granulated garlic.

Step 3

Saute until the meat is about 80% done. Drain and put into a bowl. Set aside.

Step 4

In the dutch oven, drizzle in some additional olive oil.

Step 5

Add onions and saute until translucent.

Step 6

Add the carrots. Saute until slightly softened.

Step 7

Add the celery and green bell pepper. Saute until slightly tender.

Step 8

Add the minced garlic. Saute for approximately 2 – 3 minutes.

Step 9

Stir in the tomato paste and fresh thyme. Saute a few minutes to bloom the flavor. Then, add the  bay leaves.

Step 10

Return the meat back to the dutch oven.

Step 11

Add the chicken broth. Heat over medium high heat until it begins to boil. Then, lower the heat to a simmer and cover. Simmer approximately 20 minutes.

Step 12

Add the potatoes. Return the cover to the pot and simmer until the potatoes are able halfway to firm fork tender.

Step 13

Add the green beans. Simmer until the green beans are heated and the potatoes are firm fork tender.

Step 14

Adjust the seasoning to taste. You can add salt, fresh ground black pepper, or any spice blend according to your preference.

Step 15

Once the soup is ready, ladle it into bowls and serve hot with a roll or piece of baguette.