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Turkey Vegetable Soup


  • 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


  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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