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In a 4-quart Dutch oven, cook onion and celery in hot oil over medium heat for 5 minutes, stirring occasionally. Add garlic; cook and stir for 30 seconds. Add broth and water. Bring to a boil. Add potatoes, beans and squash. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until vegetables are tender.
Stir in turkey, tomato, thyme, sage and pepper. Heat through. To serve, ladle soup into bowls.