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
- 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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