Soup Recipes

Turkey Vegetable Soup

:goodhousekeeping.com

2012/10/02

734

Ingredients

• 1 tablespoon(s) margarine or butter
• 1 medium onion, chopped
• 3 medium carrots, cut into 1/2-inch chunks
• 2 medium stalks celery, cut into 1/2-inch slices
• 1 cup(s) frozen lima beans
• 6 cup(s) Homemade Turkey Broth
• Salt and pepper
• 2 cup(s) cooked rice
• 1.5 cup(s) fresh corn kernels
• 2 cup(s) (1/2-inch chunks) skinless leftover cooked turkey
• .5 cup(s) fresh parsley leaves, chopped

Directions

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.

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