Peel and slice the 3 carrots into 1/2-inch rounds, peel and cut the 3 potatoes into 1-inch cubes, finely dice the large onion into 1/4-inch pieces, chop the 2 celery stalks into bite-sized pieces, and mince the 4 garlic cloves. Having everything prepped and ready will make the cooking process smooth and ensure nothing overcooks while you're chopping.

Heat the 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1.25 lb ground turkey and cook, breaking it into small pieces as it cooks, until no pink remains and the meat is lightly browned, about 5-7 minutes. I like to get a little color on the turkey to develop deeper flavor, so don't rush this step. Transfer the cooked turkey to a clean plate.

Return the pot to medium heat and add the prepped carrots and celery stalks from Step 1. Sauté for 3-4 minutes until they begin to soften and release their flavors. Add the diced onion and cook for another 3-4 minutes until it becomes translucent and fragrant. Pour in the minced garlic and cook for 1-2 minutes, stirring constantly to prevent burning. This layering of aromatics creates the flavorful foundation of the soup.

Stir in the 6 oz tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and concentrate its flavors. Pour in the 14.5 oz canned diced tomatoes (with their juice) and the 6 cups broth, stirring well to combine all ingredients and break up any lumps of tomato paste. This creates a rich, flavorful liquid foundation for your soup.

Return the cooked ground turkey from Step 2 to the pot along with the prepped potatoes from Step 1. Add the 15 oz canned corn, 14 oz canned green beans, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp smoked paprika, and 1 bay leaf. Bring the soup to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30-35 minutes until the potatoes are completely tender when pierced with a fork. I find that smoked paprika adds a subtle depth that makes this simple soup feel more complex.

Remove the bay leaf from the soup and discard it. Taste the soup and season with salt and pepper to your preference. Ladle the hot soup into bowls and serve immediately. The vegetables should be tender, the turkey throughout, and the broth rich with layered flavors.