Turkey Vegetable Soup Recipe

4.5 2 2
Turkey Vegetable Soup Recipe
Turkey Vegetable Soup Recipe photo by Taste of Home
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Turkey Vegetable Soup Recipe

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4.5 2 2
Publisher Photo
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!
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

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

In a large kettle or Dutch oven, combine broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. Add 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 cup: 123 calories, 1g fat (0 saturated fat), 9mg cholesterol, 651mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 7g protein.

  • 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
  1. In a large kettle or Dutch oven, combine broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. Add 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

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Reviews forTurkey Vegetable Soup

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MY REVIEW
MarineMom_texas User ID: 31788 259122
Reviewed Jan. 2, 2017

"I made this soup for dinner tonight and it was so good hubby went back for seconds. I pared the recipe down for the two of us and used baby carrots which I had on hand. I took another reviewer's advice and used whole kernel corn. Otherwise, I followed the recipe. Delicious and so easy to prepare. I highly recommend this delicious soup as a Volunteer Field Editor."

MY REVIEW
mother of 3 User ID: 1726536 39618
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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