Turkey Vegetable Soup
Yields:
4
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
35 mins
Cal/Serv:
435
Jump to recipeDelicious and soul-satisfying, our homemade Turkey Vegetable Soup is made hearty with rice, fresh corn, and frozen lima beans.
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Ingredients
- 1 Tbsp. margarine or butter
- 1 medium onion
- 3 medium carrots
- 2 medium stalks celery
- 1 cup frozen lima beans
- 6 cups Homemade Turkey Broth
- salt and pepper
- 2 cups cooked rice
- 1 1/2 cups fresh corn kernels
- 2 cups (1/2-inch chunks) skinless leftover cooked turkey
- 1/2 cup fresh parsley leaves
Directions
- Step 1In 4-quart saucepan, melt margarine on medium. Add onion and cook 6 minutes or until tender, stirring often.
- Step 2Stir in carrots, celery, beans, broth, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling on high. Reduce heat to low and simmer 5 minutes or until vegetables are tender.
- Step 3Stir rice and corn into soup; heat to boiling. Stir in turkey and heat through. Remove saucepan from heat; stir in parsley. Makes about 12 cups.
- Step 4Cover bowl and refrigerate turkey broth overnight. Spoon off and discard fat. Refrigerate broth up to 3 days, or freeze in 1-quart portions to use up within 6 months.
Tips & Techniques
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