Delicious and soul-satisfying, our homemade Turkey Vegetable Soup is made hearty with rice, fresh corn, and frozen lima beans.
margarine or butter
medium stalks celery
frozen lima beans
salt and pepper
fresh corn kernels
(1/2-inch chunks) skinless leftover cooked turkey
fresh parsley leaves
- In 4-quart saucepan, melt margarine on medium. Add onion and cook 6 minutes or until tender, stirring often.
- 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.
- 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.
- 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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