In a very large soup pot (at least a 6-quart capacity), combine ground turkey and chopped onion. Sauté over medium-high heat, breaking up the turkey into crumbles.

Once the turkey is cooked through, turn off the heat and carefully drain excess fat. Use a foil-lined bowl to tilt the pot slightly and spoon the grease into the bowl.

Turn the heat back to medium. Add minced garlic and spices: kosher salt, black pepper, oregano, garlic powder, smoked paprika, celery seed, basil, and thyme (if using dried). Cook until the garlic is fragrant.

Pour in chicken or turkey broth and raise the heat to high, bringing the mixture to a boil.

Add all the veggies except for zucchini and yellow squash, starting with carrots, celery, sweet potato, and coleslaw cabbage.

If using fresh thyme, add the sprigs along with the broth. Next, toss in the can of diced tomatoes along with their juice and the drained white beans.

After boiling, reduce the heat to a medium simmer, letting it bubble gently for about 20 minutes until the carrots and sweet potato are almost fork-tender.

Add the chopped zucchini and yellow squash, continuing to simmer for another 5-10 minutes until everything is tender. Skim off any foam that has formed on top.

If you used fresh thyme, remove the stems and discard them.

Serve your soup hot, garnished with a spoonful of pesto or some shredded parmesan for an extra treat, and sprinkle with parsley for a lovely garnish.

Brown the turkey and onion in a skillet first, then transfer them to your slow cooker. Add all remaining ingredients and let it cook on low for 6-8 hours or on high for 3-4 hours.