Turkey Vegetable Soup

recipe image

Delicious and soul-satisfying, our homemade Turkey Vegetable Soup is made hearty with rice, fresh corn, and frozen lima beans.

Cal/Serv:
435

Yields:

4

Prep Time:

0

hours

15

mins

Cook Time:

0

hours

10

mins

Total Time:

0

hours

35

mins

1
tbsp.

margarine or butter

1


medium onion

3


medium carrots

2


medium stalks celery

1
c.

frozen lima beans

salt and pepper

2
c.

cooked rice

1 1/2
c.

fresh corn kernels

2
c.

(1/2-inch chunks) skinless leftover cooked turkey

1/2
c.

fresh parsley leaves

  1. In 4-quart saucepan, melt margarine on medium. Add onion and cook 6 minutes or until tender, stirring often.
  2. Stir 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.
  3. Stir 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.
  4. Cover 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.
Turkey Vegetable Soup

James Baigrie

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