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Turkey Vegetable Soup Recipe

Turkey Vegetable Soup Recipe

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. YIELD: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

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).

Nutritional Facts

1 cup: 123 calories, 1g fat (trace saturated fat), 9mg cholesterol, 651mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 7g protein

Reviews for Turkey Vegetable Soup

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MY REVIEW
mother of 3
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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