Turkey Vegetable Soup Recipe
Turkey Vegetable Soup Recipe photo by Taste of Home

Turkey Vegetable Soup Recipe

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This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 12 servings

Ingredients

  • 6 cups turkey or chicken broth
  • 3 medium potatoes, peeled and chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 medium onions, chopped
  • 2 cans (15 ounces each) cream-style corn
  • 2 cans (8-1/2 ounces each) lima beans, drained
  • 1 to 2 cups chopped cooked turkey
  • 1/2 to 1 teaspoon chili powder
  • Salt and pepper to taste

Nutritional Facts

1 serving (1 cup) equals 123 calories, 1 g fat (trace saturated fat), 9 mg cholesterol, 651 mg sodium, 23 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
  2. Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer. Yield: 12 servings (about 3-1/2 quarts).
Originally published as Turkey Vegetable Soup in Reminisce November/December 1993, p49

Nutritional Facts

1 serving (1 cup) equals 123 calories, 1 g fat (trace saturated fat), 9 mg cholesterol, 651 mg sodium, 23 g carbohydrate, 3 g fiber, 7 g protein.

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Reviewed Nov. 27, 2010

Our fellowship teacher said this was delicious.

I used two different chicken stocks, Wolfgang Puck's & Swanson. Also used organic carrots, celery and 1 1/2 tsps. chili powder. Added minced garlic & garlic powder.

Next time I'll substitute plain corn instead of the creamed corn as that gave it a sweet taste.

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