In a large soup pot, brown the ground turkey over medium-high heat until fully cooked, breaking it apart as it cooks. Drain any excess fat and set the turkey aside.

In the same pot, heat the olive oil. Add the celery and carrots, cooking for 3–4 minutes until they begin to soften. Add the onion and cook another 3–4 minutes.

Stir in the garlic and cook just until fragrant, about 1–2 minutes.

Add the diced tomatoes, chicken broth, and tomato paste, stirring until everything is well combined.

Return the cooked turkey to the pot along with the corn, green beans, thyme, oregano, potatoes, and bay leaf. Stir to blend.

Bring the soup to a boil, then reduce the heat to low and simmer for 30–35 minutes, or until the vegetables are tender.

Remove the bay leaf, season with salt and pepper to taste, and serve warm.