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  1. Food & Recipes
  2. Easy Weeknight Meals
  3. Turkey Vegetable Soup

Turkey Vegetable Soup

Published: Aug 8, 2008
Arrow Circle Down IconJump to recipe
Yields:
4
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
35 mins
Cal/Serv:
435

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

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Ingredients

  • 1 Tbsp. margarine or butter
  • 1 medium onion
  • 3 medium carrots
  • 2 medium stalks celery
  • 1 cup frozen lima beans
  • 6 cups Homemade Turkey Broth
  • salt and pepper
  • 2 cups cooked rice
  • 1 1/2 cups fresh corn kernels
  • 2 cups (1/2-inch chunks) skinless leftover cooked turkey
  • 1/2 cup fresh parsley leaves

Directions

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

Tips & Techniques

Vary the vegetables with the season: Add a chopped late-summer tomato in the fall, or use frozen corn in the winter. If you don't have parsley, use a few celery leaves.
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