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Turkey Vegetable Soup

Total Time

Prep: 15 min. Cook: 45 min.


12 servings (about 3-1/2 quarts)

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!


  • 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 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.

Nutrition Facts

1 cup: 123 calories, 1g fat (0 saturated fat), 9mg cholesterol, 651mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 7g protein.

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  • MarineMom_texas
    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.

  • mother of 3
    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.