All In One Turkey Soup recipe

2 carrots, sliced (2 cups)
2 celery, sliced (1 cup)
1 onion, chopped (1 cup)
4 garlic cloves, minced
1 tomato, seeded and chopped (1 cup)
4 c. chicken broth
1/2 c. frozen corn
1 ts. thyme, dried
1/4 ts. pepper
2 c. turkey, cooked and cubed
2 c. evaporated skim milk
2 Tb. parsley, chopped

In a large sauce pan pan, over medium-high heat, add carrots, celery and onion.
Cook and stir until vegetables are done, about 7 minutes.
Add garlic, tomato, broth, corn, thyme and pepper.
Bring to a boil.
Reduce heat to low.
Simmer soup until vegetables are cooked through, about 15 minutes.
Stir in turkey and milk.
Cook and stir until heated through.

Note: Prepare soup as recipe directs, but do not add milk. Cool completely; freeze soup for up to 3 months.
Thaw in the fridge and add milk just before reheating.